Sriracha Sauce Recipe

Trim and chop

Remove stems from the fresh red chilies. Roughly chop the chilies and peel the garlic cloves. Leave seeds in for heat; remove some seeds if you prefer milder sauce.

Salt and macerate

Place chopped chilies and garlic in a bowl and sprinkle with the kosher salt. Toss to combine and let sit at room temperature for 30–60 minutes. The salt pulls moisture out of the peppers and begins to develop flavor.

Fermentation (optional)

For a more complex, tangy Sriracha, transfer the salted pepper-garlic mix to a clean jar, press down to eliminate air pockets, cover loosely with a lid or cloth, and let ferment at room temperature (65–75°F / 18–24°C) for 2–5 days. Check daily, pressing peppers down; small bubbles and a pleasant sour smell indicate fermentation. If you skip fermentation, proceed to the blending step immediately.

Blend peppers, garlic, and vinegar

After fermentation (or immediately if not fermenting), transfer the peppers and garlic with any accumulated juices into a blender. Add the distilled white vinegar. Blend on high until you achieve a smooth, pourable purée. If the mixture is too thick, add 1–2 tablespoons additional vinegar or water to help it blend.

Simmer with sugars and salt

Pour the puréed pepper mixture into a small saucepan. Add granulated sugar, light brown sugar, and an additional 1/2 teaspoon of kosher salt (adjust to taste). Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to dissolve the sugars. Simmer for 8–12 minutes to mellow raw flavors and slightly concentrate the sauce.

Optional thicken and smooth

If you prefer a thicker, glossy sauce, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering sauce and continue to cook 1–2 minutes until slightly thickened. Stir in 1 teaspoon neutral oil to give the sauce a smoother mouthfeel and shine.

Finish and strain (optional)

Remove the saucepan from heat. For the classic smooth Sriracha texture, pass the hot sauce through a fine-mesh sieve or chinois, pressing with a spatula to extract as much sauce as possible. This removes skins and any coarse bits. Taste and adjust salt, sugar, or vinegar as needed.

Let the sauce cool to room temperature. Transfer to a sterilized squeeze bottle or glass jar and refrigerate. The sauce will keep in the refrigerator for 1–2 months. Flavors will continue to meld and mellow over the first week.