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Homemade Sriracha

Photo: Greg Dupree
Active time 20 mins
Total time 55 mins

Makes 1 3/4 cups (serving size: 1 tbsp.)

Thick and creamy yet still smooth enough to drizzle, this homemade version of the ubiquitous Thai hot sauce embodies everything you love about the stuff in the green-capped squeeze bottle. It’s garlicky, spicy, tangy, lightly sweet, and just delicious. If you’re like us, you’ll want to eat it on everything—burgers, sandwiches, eggs, oven fries, hummus, rice and noodle dishes, meat loaf, and more. Do keep in mind that you should keep the chiles covered as they cook, as they put forth a powerfully fiery aroma. Plan to keep your vent hood going as you’re making this, too.


  • 1 pound fresh red chiles (such as jalapeño, serrano, or red Fresno), seeded and chopped
  • 1/2 cup garlic cloves
  • 1/2 cup white vinegar
  • 3 tablespoons brown sugar
  • 3/4 teaspoon kosher salt
  • 4 to 7 Tbsp. warm water
  • 1 teaspoon fish sauce

Nutrition Information

  • calories 10
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 69 mg
  • calcium 5 mg
  • sugars 2 g
  • Est. Added Sugars 1 g

How to Make It

  1. Combine the first 5 ingredients in a medium saucepan. Cover, and cook over medium-low 25 to 30 minutes or until tender, stirring occasionally.

  2. Transfer chile mixture to a blender; add 1/4 cup warm water and fish sauce. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth; add up to 3 tablespoons more water, 1 tablespoon at a time, if necessary. Serve immediately, or refrigerate in an airtight container up to 7 days.