By now you may have heard of (or even tried) Sriracha sauce. This famous chili sauce has popped up in stores and even restaurants. It’s very easy to make, adding a nice kick to the food and you can even ferment it to add probiotics!
The original sauce is made from red peppers from Si Racha in Thailand. Vietnamese immigrant David Tran made his own version and launched the Huy Fong Sriracha, named after the ship that brought him to the United States. It has been made with Thai chili since the 1980s, a growing trend, but has indeed become fashionable over the past few decades.
What is Sriracha?
Over the past few decades, this condiment that once happened (at least in the United States) has become increasingly popular in popularity. In 2010, it was named “Ingredient of the Year” and is a popular condiment that pops up in restaurant menus and snack foods everywhere.
Huy Fong is considered the original Sriracha sauce (nicknamed “Rock Sauce”), although many other brands have since appeared. The entire website, recipes and fan club are dedicated to this condiment. I prefer to make it myself when they debate the best brands and recipes!
One advantage of pre-made sriracha sauce is that it never actually spoils. Just like ketchup, it’s very versatile. Unfortunately, like tomato sauce, Sriracha contains a lot of refined sugar and some preservatives for a long shelf life.
Homemade Sriracha Sauce Recipe
Like most things, homemade hot sauce is healthier than store-bought ones. The process of making Sriracha is much easier than you think!
This recipe is inspired by the famous rooster sauce, but you can choose to ferment, which extends the shelf life. Fermentation also increases vitamins naturally retain foods. You usually find other vegetables fermentation on my countertops, too.
Sriracha recipe secret ingredients: fish sauce
The only ingredient you may not have is fish sauce, but I encourage you to grab one before making this one. This unusual sauce gives Sriracha a deep flavor and is a wonderful addition to many other recipes.
My favorite brand is Red Boat Fish Sauce. It tastes great too, with lots of recipes, especially any recipe with an Asian theme. If you don’t have or really don’t like fish sauce, you can use equal partial bone broth and coconut aminos instead.
Here’s how to make your own sriracha sauce recipe!
Sriracha recipe for lactic acid fermentation
Delicious spicy Sriracha recipes, without refined sweeteners (and a sweetener-free option) and additional optional fermentation, extends shelf life and improves nutritional style.
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Cut off the top of the peppers and peel off the seeds and membrane.
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Thin slices of chili and fresh garlic.
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Put chili, garlic, salt, vinegar, fish sauce and coconut amino sugar in a large food processor.
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Add tomato sauce and raw honey and then paste the solid paste.
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Transfer to a small pot and cook on low heat.
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Cook on slow heat for 10-15 minutes until slightly lowered and thicker. If desired, taste and add more vinegar, sweetener or coconut amino salt.
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Transfer it to a quart-sized Mason jar as needed and store it in the refrigerator.
Fermented sriracha sauce
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For fermented Sriracha: Stir the whey into a glass jar with Sriracha sauce.
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Let the jar sit at room temperature for 3 days and then move to the refrigerator. If your home is very warm, the fermentation time may be shorter. This fermentation process extends the shelf life by about a month and provides a deeper flavor.
Nutritional facts
Sriracha recipe for lactic acid fermentation
Amount per serving (1 teaspoon)
Calories 7
1 fat 1 calories
Daily Value %*
Fat 0.1g0%
Saturated fat 0.01g0%
Polyunsaturated fat 0.02g
Monounsaturated fat 0.002g
cholesterol 0.5mg0%
sodium 73mg3%
Potassium 30mg1%
carbohydrate 1G0%
Fiber 0.1g0%
Sugar 1g1%
protein 0.4 g1%
Vitamin A. 73iu1%
Vitamin C 10mg12%
calcium 3mg0%
iron 0.1mg1%
*Percent daily value is based on a 2000 calorie diet.
- Use pineapple juice instead of vinegar as a sweet sauce, then omit the sweetener
- Store in an airtight container in the refrigerator. Mason jars work well for this.
- This recipe produces about 2 cups of Sriracha sauce.
Choose Chili
Important Note: Like any hot sauce, this Sriracha recipe is spicy! Start by using a small amount of recipes or condiments until you know how spicy it is. Also, I recommend using gloves when making this (or any) hot sauce.
While Sriracha is naturally very spicy, you can really use any chili you want. Choose other hot chili peppers for slightly different flavors, such as Habanero or Serrano Peppers. Down the spice with some green jalapeno, red jalapeno, or even bell pepper. The good thing is that you can control the calorie level!
Try sweet red peppers (omit sweetener) to give it a non-spicy version with a good flavor. You can use it as a dip, add it to the recipe, or make Sriracha Mayo.
Are you a fan of this spicy and sweet condiment? How do you use it?
