Homemade Sriracha

Why in heavens would you make your own Sriracha, when the bottled version is cheap, readily available, and already pretty perfect? It’s actually quicker and less expensive to buy, than it is to make. Because you can, that’s why. Plus, when you make this Thai hot sauce yourself, you can adjust the heat and garlic to your liking. Just be sure to plan ahead; start-to-finish, the whole process takes about a week.

Homemade Sriracha (“Rooster Sauce”)
Makes about 2 cups


  • 1 3/4 pounds red jalapeno peppers, stems removed and halved
  • 3 cloves garlic
  • 2 tablespoons garlic powder
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • 1/2 cup distilled white vinegar


In food processor, combine peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass mason jar or other airtight glass container, seal, and store at room temperature for seven days, stirring each day.

After a week, pour the mixture into a saucepan over medium heat. Add vinegar and bring to a boil. Lower heat and simmer for five minutes. Transfer mixture back to food processor, and puree for 2-3 minutes, until smooth and uniform. Strain mixture through a fine mesh strainer, pushing on the solids to get every last ounce of sauce out. Serve with chicken, fish, or in soup.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


    1. After a week and a day on the kitchen counter, I cooked this up today, mushed it through a fine mesh strainer, and I’ll be damned, I have sriracha! Side-by-side the flavor is a bit different, but based on what I had on hand, I used a combination of Thai hot peppers, green jalapenos, and unfortunately, a few Anaheims (since the habanero seedling I bought was mislabeled).

      Garden-fresh, dead easy to make – thanks for the inspiration and recipe!

  1. I’m curious how much I should yield and how long something like this would stay good for? From what I imagine…Forever! Just about!…but am I missing something?

    I’m going to be doing some experimentation’s with sugar substitutes before I make a huge batch. Thanks for the recipe! : )

  2. Oh, my god. This post has made me the happiest person in the world. I have recently gotten interested in canning, and as I live in the boonies out in West Virginia, where they look at you funny when you ask where the rooster sauce is, this is definitely the first thing I’m going to try!!! Thank you, thank you.

    1. For the week of fermenting time, leave it unrefrigerated. After that, it should keep in the fridge for a very, very long time.

  3. Do you think this recipe will work with datil peppers? – and-about how many cups of peppers it takes? I dont have a scale, but I do have a very full datil pepper plant!

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