Flying Goose Recipe

Prepare chiles and garlic

Stem the chiles and roughly chop them (leave seeds for heat; remove some if a milder sauce is desired). Roughly chop the garlic.

Blend into paste

Place chopped chiles, garlic, sugar, and 1/2 cup vinegar into a blender or food processor. Pulse until you have a fairly smooth, slightly chunky paste. Scrape down the sides as needed.

Ferment/Rest (quick lactic note)

Transfer the paste to a clean glass jar, cover loosely (cloth or lid set ajar) and let sit at room temperature for 12–24 hours to develop a mild fermented tang. This step is optional but deepens flavor; for immediate use skip or reduce to 1 hour.

Cook down

Pour the chile-garlic paste into a small saucepan. Add the remaining 1/2 cup vinegar and the kosher salt. Bring to a low simmer over medium-low heat, stirring frequently to prevent sticking. Simmer gently for 8–12 minutes until the mixture thickens slightly and the raw edge is cooked off.

Adjust umami and acidity

Off the heat, whisk in fish sauce, soy sauce, and lime juice. Taste carefully: add the optional MSG if you'd like a more pronounced rounded savoriness. Start with 1/2 teaspoon if you prefer less.

Smooth and adjust texture

Allow the cooked chile mixture to cool slightly (5 minutes), then transfer back to the blender. With the motor running, drizzle in the warmed neutral oil to help emulsify and smooth the sauce. Add water, 1 tablespoon at a time, until you reach your desired viscosity (classic sriracha is pourable but thick). Blend until fully smooth, about 30–60 seconds.

Final seasoning and storage

Taste and adjust salt, sugar or vinegar to balance heat, sweetness and acidity. Transfer to a sterilized squeeze bottle or jar. Refrigerate; flavor will continue to meld. Keeps 1–2 months refrigerated. Shake before use if separation occurs.