- 300 grams red pepper (Fresno or red jalapeno)
- 9 grams salt
- 3 cloves garlic
- 1/4 cup sugar
- 1 tablespoon salt
- Splash of vinegar (apple cider vinegar or distilled white vinegar)
- Small bit of xanthan gum
- Remove stems from the red peppers and roughly chop them.
- In a large bowl, toss the chopped peppers with 9 grams of salt until well mixed.
- Vacuum seal the salted peppers in a bag and let them ferment for about one week. The bag will puff up due to the fermentation process.
- After one week, remove the fermented peppers from the bag and transfer them to a blender.
- Add the garlic, sugar, 1 tablespoon of salt, a splash of vinegar (adjust to taste), and a small bit of xanthan gum (use 0.5-1% of the total weight of the finished sauce).
- Blend the mixture until smooth and well combined.
- Taste and adjust the seasonings and vinegar if needed.
Homemade Sriracha Tips and Tricks:
- You can use either apple cider vinegar or distilled white vinegar for this recipe. Apple cider vinegar will impart a deeper, richer flavor, while distilled white vinegar will give a cleaner, crisper taste.
- Xanthan gum is used to thicken and bind the sauce. It’s a naturally gluten-free ingredient. The recommended ratio for xanthan gum is 0.5-1% of the total weight of the finished sauce.
- The recipe uses a fermentation process achieved by vacuum-sealing the peppers with salt. If you don’t have a vacuum sealer, you can brine the peppers instead.
- To brine the peppers, mix 1 quart of water with 3 tablespoons of salt per pound of peppers.
- Place the peppers in glass jars and pour the brine over them, ensuring they are completely submerged.
- Seal the jars tightly and set them in a location with a temperature range of 55-75 degrees Fahrenheit for at least one week. Regularly loosen the jar lids to release accumulating gases.
- The homemade sriracha can be used on a variety of dishes, just like the commercial version. Enjoy its spicy and flavorful kick!
Note: Making your own sriracha at home is a great way to enjoy the spicy, tangy condiment without worrying about shortages or high prices. The fermentation process and the addition of garlic, sugar, vinegar, and xanthan gum contribute to the signature flavor and texture of sriracha sauce.