Homemade Sriracha Sauce

My husband loves sriracha.  He puts it on everything.  So when we started eating a whole food vegan diet, we took a look at the label of the sriracha.  The one that we had been buying was not vegan.  In fact, he could only find one brand of sriracha that was vegan.  Most brands contained a fish sauce and a lot of preservatives.  Even the vegan brand contained preservatives.  So he finally decided to make his own homemade sriracha.  Turns out it’s pretty easy to do!

Homemade Sriracha - My Whole Food Life 1

This homemade sriracha literally takes almost no time at all to make.  Most condiments are very easy to make yourself.  You can check out my roundup of healthy condiment recipes here.

Yields 2 cups

Homemade Sriracha Sauce

This popular sauce is easy to make yourself!

10 minPrep Time

5 minCook Time

15 minTotal Time

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Ingredients

  • 1 lb red fresno peppers (red bell peppers work too)
  • 2 habanero peppers
  • 2 T minced garlic
  • 1/4 cup white vinegar (please try to buy organic)
  • 1 T coconut sugar
  • 1/2 tsp salt

Instructions

  1. Cut the peppers and mince the garlic.
  2. In the food processor , add all the ingredients and pulse until everything is mostly broken down.
  3. Add the processed mixture to a saute pan and cook on high for about 5 minutes, stirring constantly.
  4. Remove from heat and let the mixture cool.
  5. Transfer the mixture to a jar. (I used a small mason jar.)
  6. Store in the fridge.

Notes

This sauce is very spicy. If you like less heat, you can remove the seeds or even use less hot peppers. Sriracha should keep in the fridge for a couple months. You can also freeze it for longer storage.

http://mywholefoodlife.com/2014/01/25/homemade-sriracha-sauce/

 

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59 thoughts on “Homemade Sriracha Sauce

  1. I can’t wait to try this. Can you substitute raw apple cider vinegar for regular. Is the vinegar added for flavour or does it have another purpose. I wondered if an over fermented kombucha or kefir soda would work?

    Thanks for your help!

    1. I am not sure if apple cider vinegar would work. Not sure about kombucha or kefir soda either. Sorry I couldn’t be of more help!

  2. Do you think this could be canned? (like in a boiling water canner or a pressure canner?) I’d love to make a huge batch and can it in small jars to make it last longer or to give as gifts…

  3. This looks awesome and I do plan on trying it. I’m assuming you’d store it in the fridge, but how long does it last?

    Thanks 🙂

  4. I tried this and I love it. I use 4 habanero per 1 large red bell pepper because I like it super spicy. I also substituted rice vinegar and added a little sesame oil when simmering it. I love the flavor the sesame oil adds

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