Ever tried sriracha? Or sriracha mayo? Or your own sriracha sauce recipe?
What is Sriracha?
This once-obscure condiment (at least in the U.S.) 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.
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, which 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 sriracha 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.
If you can’t have or really don’t like fish sauce, you can use equal parts bone broth and coconut aminos to substitute.
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. Also, I’d recommend using gloves when making this (or any) hot sauce.
Lacto-fermented Sriracha Recipe
- Cut the tops off the peppers, and peel out the seeds and membranes.
- Finely dice the peppers and garlic.
- Put the peppers, garlic, salt, vinegar, fish sauce, and coconut aminos into a large food processor.
- Add the tomato paste and raw honey and puree.
- 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.
- Transfer to a quart size mason jar and store in the refrigerator, using as needed.
- For fermented sriracha: Stir the whey into the jar with the sriracha sauce.
- Let the jar sit at room temperature for 3 days, and then move to the fridge.Fermenting will extend the shelf life by about a month and provide a deeper flavor.
- Use pineapple juice instead of vinegar for a sweeter sauce and omit the sweetener
- Use any red pepper you'd like to achieve your preferred spiciness level. 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?