Homemade Sriracha Sauce Recipe (Optional Lacto-fermentation)

Homemade Sriracha Sauce Recipe

Ever tried Sriracha? Or Sriracha Mayo? Or your own Sriracha sauce recipe?

What is Sriracha?

This once-obscure condiment (at least in the US) has enjoyed a meteoric rise in popularity in the last few years. It was named “Ingredient of the Year” and is a popular condiment popping up on restaurant menus and in snack foods everywhere.

One advantage of pre-made Sriracha sauce is that it practically never goes bad, and like ketchup, it is very versatile. Unfortunately, also like ketchup, Sriracha contains quite a bit of refined sugar and a few preservatives that allow its long shelf life.

Sriracha Mania!

Huy Fong is considered the original Sriracha sauce (nicknamed “Rooster Sauce”), though many other brands have popped up since it has become so popular. There are entire websites, cookbooks and fan clubs devoted to this condiment and that debate the best brands and recipes, but personally I prefer to make my own!

Homemade Sriracha Sauce Recipe

Like most things, homemade hot sauce is healthier than store bought and the process of making Sriracha is much easier than you might think!

This recipe is inspired by the famous Rooster sauce, but has an optional added step of fermentation, which extends the shelf life of the homemade version. Fermentation also increases the vitamin content and acts as a natural method of food preservation.

Srirach Recipe Secret Ingredient: Fish Sauce

The only ingredient that you may not have or that may not be readily available at your local grocery store is Fish Sauce, but I’d encourage you to grab a bottle before making this. This unusual sauce will give your srirach a depth of flavor and is also a wonderful addition to many other recipes.

My favorite brand is Red Boat Fish Sauce and you’ll find that it makes a wonderful addition to many recipes, especially any with an Asian theme.

Important note: Like any hot sauce, this Sriracha recipe is spicy! Use small amounts in recipes or as a condiment at first until you know how spicy it is, and I’d recommend using gloves when making this (or any) hot sauce.

Lacto-fermented Sriracha Recipe
Prep time
Total time
A delicious spicy Sriracha recipe without the refined sweeteners (and a sweetener-free option) and an added optional ferment that extends shelf life and improves the nutritional profile.
Recipe type: Condiment
Cuisine: Asian
Serves: 2 cups
  • 1 ½ lb. red fresno peppers (or other spicy peppers of choice- can also use a milder red pepper for a less spicy taste)
  • 8 cloves fresh garlic
  • 1 ½ teaspoon salt
  • ⅓ c. apple cider vinegar (or white vinegar if you prefer)
  • 2 Tablespoons fish sauce
  • 2 Tablespoons tomato paste
  • 3 Tablespoons raw honey or coconut sugar (or 10 drops liquid stevia for a sugar-free low-glycemic option)
  • 1 Tablespoon Coconut Aminos
  • 2 Tablespoons whey (here's how to make whey)
  1. Cut the tops off the peppers, and peel out the seeds and membranes. Finely dice the peppers.
  2. Peel and mince the garlic, and put into a large food processor with the peppers, salt, vinegar, fish sauce, and coconut aminos. Add the tomato paste and raw honey and completely puree.
  3. Transfer to a small saucepan and bring to a simmer. Simmer for 10-15 minutes until slightly reduced and thicker. Taste and add more vinegar, sweetener or coconut aminos if needed.
  4. Transfer the sriracha into a quart size mason jar and stir in the whey. This step is optional and it can be put in the fridge at this point and used within about 2 weeks. Fermenting will extend the shelf life by about a month and provide a deeper flavor.
  5. If fermenting: Let the jar sit at room temperature for 3 days, and then move to the fridge.
  6. Use anywhere you would usually use sriracha!
For some flavor variations: Use pineapple juice instead of vinegar for a sweeter sauce and omit the sweetener.
Substitute any other red pepper if desired. Even sweet red peppers can be used (omit sweetener completely) for a non-spicy version with great flavor.

Are you a fan of this spicy and sweet condiment? How do you use it?

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Reader Comments

  1. Is it possible to ferment without the whey? Thanks in advance!

    • I too wonder if you could use (unpasteurized) sauerkraut juice instead of the whey for those who react to milk proteins. Has anybody tried?

      • I’d like to know also!

  2. Any substitutions for the fish sauce? Allergy prevents it’s use and I know it’s an important element.

    • Equal parts broth and coconut aminos can make a decent sub and I’ve also heard of using shirataki mushroom powder

  3. I’m excited to try this recipe! I love “Rooster Sauce.” However, I’m wondering about the use of honey, while trying to ferment. Wouldn’t that be counterproductive?

    • Indeed. My thoughts exactly. Everyone knows raw honey is antibacterial, right?

  4. Not to recipe maker…raw honey will kill any the fermenting yeasty beasties. Antibacterial, and all that.
    Skip the honey.

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