Aja Panic Recipe
Chili Peppers, Garlic, Salt, Sugar & Vinegar.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sriracha Base
Method
Sriracha Base
Prepare peppers and garlic
Wash the fresh red chili peppers, remove stems, and roughly chop them (leave seeds in for heat). Peel the garlic cloves. Measure salt and sugar.
Salt drain (fermentation-friendly step)
Place the chopped chilies, whole peeled garlic cloves, and kosher salt in a non-reactive bowl. Mix well and let sit uncovered or loosely covered at room temperature for 30–60 minutes. The salt will draw out liquid, soften the peppers, and start flavor melding. If you prefer a brighter uncooked crispness, proceed immediately to the next step instead.
Cook and soften
Transfer the chilies, garlic, and any released juices to a small saucepan. Add 1/2 cup water and the granulated sugar. Bring to a gentle simmer over medium-low heat, then reduce heat and simmer lightly for 8–10 minutes until the peppers and garlic are very soft and the sugar has dissolved. Stir occasionally to prevent sticking.
Vinegar addition and blending
Remove the pan from heat. Stir in the 1/2 cup distilled white vinegar. Allow the mixture to cool slightly (3–5 minutes), then transfer everything to a blender or use an immersion blender. Blend on high until completely smooth, about 1–2 minutes. Scrape down the sides as needed to ensure even texture.
Adjust texture and balance
Taste the blended sauce carefully (it will be hot). If it's too thick, add up to 1–2 tablespoons of water and blend again to reach a pourable, slightly thick sriracha consistency. Adjust salt (add up to 1/2 tsp more) or sugar (add up to 1 tsp more) to balance heat, acidity, and sweetness. If you want a touch of shine and richer mouthfeel, stir in 1 teaspoon neutral oil.
Strain for smoothness (optional)
For a silky finish, press the sauce through a fine-mesh sieve using a spatula to remove remaining solids and seeds. Discard solids. This step yields a smooth commercial-style sriracha.
Cool and store
Allow the sauce to cool to room temperature. Transfer to a clean jar or squeeze bottle, seal, and refrigerate. The flavor will mellow and develop after 24–48 hours. Keeps refrigerated for up to 1 month. For longer storage, sterilize jars and process in a hot water bath or freeze in small portions.