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Home » Vegan Recipes » Condiments + » Homemade Sriracha Sauce

October 9, 2011

Homemade Sriracha Sauce

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: OCTOBER 9, 2011 | 12 COMMENTS

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Homemade Sriracha Sauce

I love all kinds of hot sauces, but sriracha sauce beats them all. What makes it so superior to other hot sauces unique is its smooth blend and perfect ratio of chilies, garlic, sugar and vinegar. I’ve been wanting to make my own homemade sriracha for a while, but never pursued it because it’s just so easy to buy a huge bottle of the stuff in Chinatown for three bucks … and why mess with perfection?  However, when the kind folks over at Location 27 presented me with a pound of fresh, straight-from-the-garden habaneros last week, I took it as a sign to move forward with making my own sriracha*, even though the much-milder fresno is typically used to make the sauce. Due to its dramatically intense heat level, a habanero-based sriracha is best when used very modestly and will yield a seriously amazing and intense flavor without burning out your tastebuds.

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Homemade Sriracha Sauce

HOMEMADE SRIRACHA SAUCE


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  • Author: olivesfordinner.com
  • Yield: 2 cups
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Description

Adapted from Randy Clemens’ sriracha recipe.


Ingredients

  • 1 pound of chilis
  • 1/2 head of garlic, peeled and minced
  • 3 TB palm sugar
  • 1/2 TB salt
  • 1/4 cup distilled white vinegar

Instructions

  1. Put on a pair of plastic gloves and make sure your prep area is well-ventilated. Destem and half the chilis. Place in a blender with the garlic, sugar and salt. Puree until well-blended.
  2. Using a spatula, scape the contents into a glass container and cover. Store it at room temperature, stirring it once a day for seven days. This will allow the flavors to blend and slightly mellow.
  3. After a week, pour the puree with the vinegar into a small pot over medium heat. Bring it to a boil and let it simmer for about five minutes.
  4. Transfer the contents to a blender and puree again for two minutes. Strain the puree through a fine-mesh strainer, retaining a bit of the pulp in the end if you’d like. Keep it stored in the refrigerator.

Notes

*Habaneros are seriously hot and the fumes alone can cause coughing, sneezing and skin irritation. Wear plastic cloves when handling them and always work in a well-ventilated area during prep.

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Filed Under: Condiments +, Spicy, Vegan Meal Prep, Vegan Recipes

Filed Under: Condiments + Spicy Vegan Meal Prep Vegan Recipes

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Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

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Comments

  1. Veganosaurus says

    October 12, 2011 at 12:46 pm

    Ooooooh *slurp*

    My mouth is seriously watering!!

    Reply
  2. Jessica says

    October 11, 2011 at 5:13 am

    This sounds so amazing! Love that photo haha 🙂

    Reply
  3. Richa says

    October 10, 2011 at 4:21 pm

    wow.. i couldnt finish my big bottle of sriracha that i bought like id ont know how many years back.. but i just threw it out!! i need to try this pronto! awesome looking sriracha!

    Richa @ Hobby And More Food Blog

    Reply
  4. erinwyso says

    October 10, 2011 at 10:31 am

    Thanks jessy! This stuff is CRAZY hot — I mix about 1/2 tsp into 1/4 cup of vegenaise and it's PLENTY hot. But yummy!

    Reply
  5. corrinadarling says

    October 10, 2011 at 10:01 am

    ooooooooooooh. this is amazing, and i totally wanna try it… but maybe with milder peppers.

    Reply
  6. Clare says

    October 10, 2011 at 9:07 am

    That looks stunning. And also full of chillies, which I approve of.

    Reply
  7. T says

    October 10, 2011 at 6:57 am

    I can't believe you made it yourself! Sriracha is such a staple of my diet, it never occurred to me I could make it myself. Looks great!

    Reply
  8. Mandee says

    October 10, 2011 at 2:11 am

    I've never tried sriracha because I stick with tapatio but I am interested in making my own, especially once my plants products habaneros!

    Reply
  9. jessy says

    October 10, 2011 at 1:23 am

    for serious?!?!?! awesomesauce, Erin!!! dan's going to flip out! MEGAyay!

    Reply
  10. coldandsleepy says

    October 9, 2011 at 4:39 pm

    Homemade sriracha?! Oh man, what a great post to see first thing in the morning.

    Also, I am impressed by your ability to look a pound of habaneros in the eye and make something awesome out of them.

    Reply
  11. erinwyso says

    October 9, 2011 at 4:38 pm

    Thanks Fanny! : )

    Reply
  12. Fanny says

    October 9, 2011 at 3:45 pm

    Cool! If I ever come over a pound of habaneros I might try it. I really like sriracha.

    Reply

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Hi, I'm Erin!

Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

Our work has been featured in VegNews, HuffPost, Bon Appétit, and more.

My partner, Jeff, loves to capture all the photos you see here. We call Boston home, sharing our space with our adorable rescue pup, Harper.

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