Homemade Sriracha

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

15m

Yield:

2 generous cups

Are you questioning if it is worth it to make your own Homemade Sriracha? Our answer is a big 100% yes! The store-bought version does not even come close to what you make yourself. With just 5 ingredients, you can make this popular sauce in no time.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Slightly over 1/2 pound (8 oz) red jalapeños
5 medium-large garlic cloves
1/2 cup red or white wine vinegar
1/4 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon salt

Directions

Remove stems from jalapeños and chop in small pieces. Do not remove seeds. Press firmly into measuring cup to obtain 2 cups. Place in a saucepan. (We recommend using plastic gloves while handling jalapeños.)
Add peeled garlic, vinegar, and sugar. Cover with a lid and cook on low-medium heat to obtain a light simmer.
Simmer for 15 minutes or until garlic and jalapeños are tender.
Place in a blender, add salt, and blend to a super smooth sauce.
If a thinner consistency is desired add additional vinegar.
Store refrigerated.