Ingredients
- 1.5 lbs red jalapeño chiles, stemmed, seeds reserved
- 10 garlic cloves, peeled
- 1 cup water
- 3/4 cup distilled white vinegar
- 1/4 cup granulated sugar
- 2 tablespoons salt
Stuff to Know Before Making
Any pepper is suitable, though red jalapeños are preferred. Some recipes use more sugar, but I find even 1/2 cup to be too sweet, almost like sweet chili sauce rather than spicy, tangy sriracha.
Using gloves is advised, and be careful not to touch your eyes.
Grab Your Blender
In a blender, combine the jalapeños, up to 1 tablespoon of the reserved jalapeño seeds (if desired), garlic, water, and vinegar. Blend until smooth, about 2 minutes.
Transfer the mixture to a large saucepan. Whisk in the sugar and salt.
Bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally and skimming any foam, until thickened and reduced to about 2 cups. This will take roughly 45 minutes.
Remove from heat and let cool for 5 minutes.
Return the mixture to the blender and process on low speed until smooth, about 20 seconds. Pour into a bowl and allow it to cool completely.
Transfer to a jar or squeeze bottle with a tight-fitting lid. Refrigerate for at least 1 day before using. The sriracha can be stored in the refrigerator for up to 3 months.
Sriracha Sauce
Ingredients
- 1.5 lbs red jalapeño chiles stemmed, seeds reserved
- 10 garlic cloves peeled
- 1 cup water
- 3/4 cup distilled white vinegar
- 1/4 cup granulated sugar
- 2 tablespoons salt
Instructions
- Combine jalapeños, garlic, water, and vinegar in a blender. Blend until smooth, about 2 mins.
- Transfer to a saucepan, whisk in sugar and salt.
- Bring to a boil over high heat, then reduce to medium-low. Simmer, stirring occasionally, for 45 mins.
- Let cool for 5 mins. Blend again on low for 20 secs.
- Pour into a bowl, cool completely.
- Transfer to a jar or bottle. Refrigerate for at least 1 day before using. Store up to 3 months.