Homemade Sriracha Sauce

Yep, that’s it. A pretty simple list of ingredients yields an amazing hot sauce.

Start by adding the chilies, garlic, salt, garlic powder and honey into a food processor. Pulse until everything has been processed and you have a nice paste. Be careful when you remove the top of the food processor as the heat from the chilies really pack a punch.

Remove the paste and place it in an airtight glass container then add the cover.

Store this sealed container at room temperature for 7 days. This will allow the mixture to ferment.
Every day, around the same time, remove the cover and give it a good stir. You should see bubbles appearing near the top after a couple of days. Stir every day and continue to let it ferment for seven days.

After the 7 days of fermenting, pour the mixture into a saucepan over medium heat. Add the vinegar and bring to a boil. Then reduce the heat and simmer for about 10 minutes or so. You will probably want to put the kitchen hood vent on as well. Between the spice and the vinegar smell, your spouse or kids might give you a dirty look.

After 10 minutes of simmering, remove it from the heat, and let it cool to room temperature.

Next you will pour the mixture through a strainer into a bowl, to extract the liquid and remove the solids. Press firmly on the solids in the strainer, until all of the liquid has been extracted. Put some effort into this process

Next, pour the Sriracha into a serving vessel and enjoy. This homemade Sriracha sauce is amazing. It’s not the texture you would expect in your typical bottle of Sriracha, but I am definitely fine with that. This sauce is a bit thinner, much like Tabasco, but it has that great spicy, garlic and vinegar punch that I love.

There you have it. Give this one a shot if you love sweating from your cheeks! Hope you enjoy!