Homemade Sriracha

Homemade Sriracha

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
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Start your first batch with fewer chiles to familiarize yourself with their heat level.  I wear contacts so when handling the chile peppers I make sure to wear gloves.

  • 1 Tablespoon Vegetable Oil
  • 5 Garlic Cloves (Minced)
  • 2 Medium Shallots (Minced)
  • 16 Ounces Tomato Sauce
  • 1 Cup Thai Red Chile Peppers (Minced)
  • 1 Tablespoon Fish Sauce
  • 3 Tablespoons Rice Vinegar
  • 3 Tablespoons Sugar
  1. In a medium-size saucepan heat oil over a medium-high heat. Add garlic and shallots. Sauté for 1 minute until shallots are light brown. Make sure not to burn the garlic.
  2. Add tomato sauce and chiles. Cook sauce on medium-high for 5 minutes. Lower heat to simmer. Add fish sauce, vinegar, and sugar. Mix well
  3. Simmer for 10 minutes to make sure to soften chiles. Remove from heat and let cool.
  4. Transfer mixture to food processor or blender. Puree until smooth.
  5. Test sauce to determine if it needs adjusting. Add more fish sauce, vinegar, sugar and/or water if needed. Puree one more time until very smooth.
  6. Pour sauce into a sterilized jar and place in fridge for up to 1 month.
  7. Makes 1 cup.
  8. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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