20 Minute Sriracha Sauce

20 Minute Sriracha Sauce RecipeLike my label!? LOL

Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs.

The original “rooster brand” Huy Fong recipe was so perfect that they had a virtual monopoly at Vietnamese restaurants and competitors didn’t even try to imitate their formula. Fun fact from Forbes: Huy Fong Foods has seen a 20% increase in revenue nearly every year since its founding in 1980.

After the news of the temporary shutdown of Huy Fong operations in Irwindale, California, the people of the Internets went crazy. Apparently, the fumes from cooking thousands of pounds of chiles were becoming unbearable for Huy Fong’s residential neighbors. (We hear they’ve resumed shipping, but I haven’t been able to confirm this.)

It’s actually easier than you think to make your own Sriracha – a food processor and medium pot is all you need. If you’re used to just squeezing the rooster bottle (heehee) for your hot sauce fix, you’ll be shocked at how many more flavor profiles you can get from homemade.

20 Minute Sriracha Sauce Recipe
You can make your sauce thinner if you like – run the sauce through a blender to get it less chunky. But I likey mine chunky :-)

While I love the original Huy Fong sauce, it’s missing balance and depth.

Here’s what good  flavor translates to – a balance of the 5 S’s:

  • Salty
  • Savory
  • Sour
  • Spicy
  • Sweet

I’d also add in a B – bitterness – but people don’t like that “B” word (plus it doesn’t start with an “S” ruining my awesome convenient and catchy teaching moment (eye roll and head shake).

The perfect condiment should have all of these flavor elements. Here’s why this 20-Minute Sriracha recipe that I’ve modified from Nom Nom Paleo Cookbook is perfect:

  • Salty and Savory: choice of fish sauce, coconut amino or Bragg’s. Not only do these sauces provide a salty flavor, but they all have “umami” which adds savory notes.*
  • Sour – vinegar
  • Spicy – chiles. But not too spicy. I like using s combo of hot peppers and mild peppers. If a sauce is too spicy, you can’t taste anything else on your plate.
  • Sweet – honey, and sweetness of peppers

Plus, the bonus of homemade is that your sauce is so much more vibrant, bright and full flavored. You’ll want this sauce on your eggs in the morning. in your noodle soup, on your meatloaf, in your stir-fries.

*Bragg’s Liquid Aminos is found in health food stores, Whole Foods and most major supermarkets have this too. Look near the BBQ sauces and Worcestershire sauce. Love this stuff. I’ve been using this in place of soy sauce and fish sauce on everything. It’s healthier, non-GMO, gluten-free, non-fermented. Every homemade salad dressing I’ve been making lately has a Bragg’s in it! Good stuff.

*Coconut Aminos is a new ingredient for me. I found it at my local health food store. It’s raw, gluten-free, 100% organic, dairy-free, vegan, soy-free and contains 17 naturally occurring aminos. I like this just as much as Bragg’s. Give it a try!

20 Minute Sriracha Sauce Recipe

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Big thanks to Nom Nom Paleo Food for Humans Cookbook by my friends Michelle Tam and Henry Fong for another stellar recipe. LOVE this cookbook, I can’t recommend it enough and have purchased copies for my friends.

None of us are Paleo dieters, but the recipes are so versatile and delicious that anyone can benefit from this book! Every recipe has a photo, most with vibrant step by step photos.

If you haven’t already, check out the Cauliflower Bacon Fried Rice that I’ve made from the Nom Nom Paleo.

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Watch how easy it is to make this homemade Sriracha sauce!

20 Minute Sriracha Sauce Recipe Video

 

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20 Minute Sriracha Sauce Recipe

Servings: 3 cups Prep Time: 5 minutes Cook Time: 15 minutes
20 minute sriracha sauce recipe featured-0858

Use any type of peppers you want! If you want your sauce red colored - stick to red peppers. My favorite is a combo of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw) - smaller and sweeter than bell peppers.

In fact, if you want to use bell peppers, go ahead!

Ingredients:

1/2 pound fresh red jalapeno peppers
1/2 pound fresh mini sweet snacking peppers
7 garlic cloves, smashed and peeled
1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
3 tablespoons tomato paste
4 tablespoons honey
2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos

Directions:

STEP 1: In a food processor or high speed blender, add all ingredients and blend until smooth.

STEP 2: In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely.

STEP 3: Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!

Comments 41

  1. Pingback: 20 Minute Sriracha Sauce | I ♥ Delicious Food

      1. Ken G.

        Ahhh! They come in bags at the grocery store, I know exactly what you’re talking about. Now I can make some this weekend. Excited!

    1. SteamyKitchen

      You can use any type of hot red pepper you like. I love the jalapeño pepper because it gives just the perfect amount of heat to play with. Green jalapeño is so popular, but red jalapeño (just left on the plant a little longer until it “ripens” is sweeter – think green bell pepper vs red.

      If you can’t find it, ask your produce people to stock it!

  2. Chuck Matthews

    Dear Jaden,

    You are one of a kind. Thank you so much for this recipe. As you note, Huy Fong has some issues with the local California government. They also make a very delicious chile paste. Would you have a recipe for that?
    Last night, I made the crunchy chick peas and they were fabulous! Even after draining and drying them, I used my wife’s hair dryer to ensure they were totally dry. Yes, I’m sure I looked silly, but it worked. I tossed them with salt, garlic powder, onion powder, and some hot Hungarian paprika. The only mistake I made was using only one can of chickpeas, not two because I wanted more. Live and learn.

    Thanks for all you do.

  3. Tamara

    Thanks for this recipe! Im sure that you’re right- Im going to want this sauce on everything! I look forward to making it soon.

  4. Chrissy

    I made my own chili sauce (not this kind, but another sort) earlier this year and it was SO much better than the store bought. I can’t wait to try this one! Thanks! And I see nothing wrong with your label.

      1. mr pink

        I don’t think those Braggs aminos are gluten free. At least they didn’t used to be. Maybe add a point to double check the label when you’re buying them.

  5. Amy

    I’ve just discovered (yay) that I love sriracha sauce!! I’m going to pin this recipe and save it for this summer, when I’ve got too many peppers in my garden that I don’t know what to do with!

  6. Margaret

    Where did you get the adorable and handy jar that you put the sriracha into at the end?! I love it! I want some!!

    1. Barbara

      Margaret, that is a Weck brand Tulip jar. I have them on my bucket list! For me, forget jewelry. I want cute bottles and jars, LOL!

  7. Chad

    I make my own. Better than store bought for sure. I also grow my own peppers so I let them turn red before picking. I also allow mine to ferment. I have two quarts that have been fermenting since September last year.

  8. Barry

    This is on the stove as I type but already it is ridiculously wonderful. And easy too. Lips are hurting (that’s how you know it’s working) but there’s a fuller flavor than the green top rooster sauce.

  9. Christine

    My problem is that my store carries dried red jalepenos in a 3 oz bag, not fresh. I tried to guess if 3 oz dry would equal 1/2 lb fresh. The answer is no! Boy it was hot. I doubled the other ingredients in the batch to add to it. I also increased the honey, thought it needed a little more sweet to balance the heat. Lastly ax I don’t care for fish sauce I substituted oyster sauce, which I like better.

  10. Jimmi

    There is no tomatoes in Sriacha Sauce; just Chili, sugar, salt, garlic, distilled vinegar and then some additives. Tomatoes have NO place in sriacha sauce.

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  12. Kristi @ Inspiration Kitchen

    Jaden, this looks AMAZING and I love this post. I especially love the fun facts – I did not know that about Huy Fong Foods growth year-by-year. I can see why – I adore Sriracha sauce! To be able to make my own is total awesomeness! Pinned! Thanks for the great recipe!

  13. Pingback: Homemade Sriracha Sauce | Gastronomoo

  14. Barbara

    I loved your Asian chili sauce so much (and had fun playing with different heat sources – chipotle, sweet and hot, etc.) that I’d love to make this. I’ll have to try to talk Publix into stocking those gorgeous red jalapenos first, though. I’ve never seen them for sale. You and I live in the same state, so I would expect that the chains would stock the same veggies, but obviously not, darn it.

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  16. Demelza

    Excellent! Made this to surprise my husband who adores sriracha sauce. He added it to his lunch yesterday and ate it with his eggs this morning. This is not going to last very long in my house!

  17. Jenny Lomitas

    Just a bit of information for you… your facts a wrong, they don’t cook their chili, it is a known fact that they use ground fresh chili.

  18. Annie

    Sorry this is a little late to the game, but are there instructions for canning this sriracha? Am I totally off by thinking 15 minutes for total canning time (in waterbath method)? TIA!

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