Homemade Sriracha Sauce (Vegan)

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 Sauce - 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.

Homemade Sriracha Sauce

Homemade Sriracha Sauce

Prep Time 10 min Cook Time 5 min Serves 2 cups     adjust servings

This popular sauce is easy to make yourself!


  • 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


  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.


Recipe 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.


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62 thoughts to “Homemade Sriracha Sauce (Vegan)”

  1. The picture had my mouth watering at first glance. I always like to make my own condiments and sauces to avoid all the preservatives and this is a perfect addition to my list. Thanks for sharing. Can't wait to make and try this.
  2. Just wondering, I try to buy organic in general but what is the significance to buying organic vinegar? Is there something specific about conventional vinegar we should be avoiding? And thanks for this recipe, I will be making ASAP!
      1. I was born on a farm 75 years ago and never heard of vinegar being made from corn. It has always been made from Fermented apple juice. You go to making vinegar with corn and you wind up with Corn Whiskey.
      2. Your comment threw me off because I had never heard of vinegar being made from corn. I thought it all came from apples. Had to look it up and you are right. Cider vinegar is made from apples as Jerry stated, but "white distilled vinegar is made with grain, corn and water; although, Heinz states that white vinegar can also be made from fruit or any material containing sugar." Thanks for the info (and the recipes)!
  3. Thanks for sharing this recipe! This is one of my goals for this year, make hot sauce from our garden. I'll definitely be trying this recipe soon.
  4. This looks DELICIOUS and super easy to make. How did your husband like the taste of it in comparison to the bottled stuff? Just curious, since he's the big Sriracha fan.
  5. This sounds great. I am wondering though if it burned your throat when you were cooking it. Often when I'm cooking hot peppers, the fumes from the cooking burns my throat and eyes and my husband and son are particularly sensitive to that.
  6. We grow Fatalli peppers, which are a bit hotter than habanero peppers and, my husband claims, have more flavor to them. Do you think these would work in this recipe?
  7. I live near the sriracha plant, they only use red jalapeños in there sauce. Jalapeños have a unique flavor all their own as do other chilis. I'm sorry but I'm a chili purest.
  8. I live in Ottawa, ON Canada. I have never seen coconut sugar, any idea where I might be able to find something like that? Thanks.
    1. You can find coconut sugar at the Bulk Barn. Sometimes it's called Coconut Palm Sugar. It looks sort of like brown sugar. Health Food stores will carry it too.
  9. I just made this for my boyfriend who has his photo on the wall of a local restaurant in Thailand for eating the most chili peppers in one meal: 18. lol. I'm not sure if you're supposed to keep the seeds in the recipe (I'm assuming you are because I see the seeds in the picture haha) but I licked my finger which had the tiniest amount of sauce on it and my throat burned. Perfect :D I can't wait to see what he says!
  10. This is the best recipe far for this wonderful condiment and definitely keeper. I am going to try processing your sriracha sauce for our church fair this coming November :) Kathie

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