If you love the bottled versions of different Sriracha hot sauces, then making your own at home will be life changing. Not only will you able to customize your Sriracha’s blend of spiciness, sweetness, and tang, but you’ll also find that the fresh flavors coming from vine-ripened chilies are fantastic. We first shared a homemade Sriracha recipe on our blog years ago, and it was so well received that readers shared their own special variations. So go “outside the bottle” and try your own homemade batch.

This recipe’s spiciness will vary depending on the chilies. Start your first batch with smaller quantities of chile peppers to familiarize yourself with their heat level and to learn your own preference.

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Ingredients

  • 1 tablespoon vegetable oil
  • 4 to 5 medium cloves garlic, crushed or minced
  • 2 medium shallots, minced
  • 2 (8-ounce / 227-g) cans tomato sauce
  • 1 cup (about 100g) Thai red chile peppers, or to taste (start with half this amount for a milder sauce), stemmed and minced fine (see Notes)
  • 1 tablespoon fish sauce (see Notes)
  • 3 tablespoons rice vinegar
  • 3 tablespoons sugar

Method

Directions

  1. In a saucepan, heat the oil over medium–high heat, then add the garlic and shallots. Sauté for 1 minute, or just until the shallots are light brown and fragrant (don’t burn your garlic!).
  2. Add the tomato sauce and chilies. Let the sauce come to a simmer, then lower the heat to keep the mixture at a low simmer. Add the fish sauce, vinegar, and sugar. Mix well.
  3. Continue simmering the sauce for about 5 minutes. This will break down the chilies and soften them, to create a smooth consistency.
  4. Remove from the heat and allow to cool completely.
  5. Transfer the sauce to a blender and blend on “liquefy” or a similar setting until the sauce is smooth, or until most of the pepper skins and seeds have broken down and been incorporated.
  6. Taste the hot sauce and add more fish sauce, sugar, vinegar, or water to taste. Blend one last time, until very smooth. Pour the sauce into a sterilized jar and refrigerate for up to 1 month.

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