Recipe: Home Made Sriracha Recipe

May 6, 2019

This recipe first appeared on the Great British Chefs website. 

Some condiments – ketchup being a prime example – are not worth the bother of making at home, while others improve on the original by 100%. Sriracha falls into this second category. For some reason, I didn’t instantly take to Sriracha like everyone else as I picked up a weird garlic powder aftertaste (regardless of whether or not that ingredient was present) and it really put me off.

Over time I came to enjoy it more and it made me wonder what a homemade version would be like. Reader, it is stupendously good. I hadn’t realised before I made it that it’s a fermented product, which is odd. I’ve been a making a lot of fermented hot sauces recently but this one is probably my favourite. I can’t stop eating it, particularly with eggs but to be honest, you could slosh it on anything and be very happy. It’s hot, sweet, funky and pungent with garlic. I like to danger-dare myself to eat ever-increasing quantities.

Home Made Sriracha Recipe

Makes approx 1 litre

600g red chillies, stalks removed
10 garlic cloves, peeled
4 teaspoons sea salt
4 tablespoons rice vinegar
2 tablespoons fish sauce
75g soft light brown sugar
75g caster sugar

Put the chillies, garlic, salt and sugar in a blender and whizz to a rough puree.

Pour into a sterilised jar or bowl and cover. Leave to ferment for 3 days, burping each day.

Blend again until very smooth. Add to a saucepan with the vinegar and fish sauce, bring to a simmer and simmer a few minutes, then pour into sterilised jars.

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  • Avatar
    Reply Stark May 6, 2019 at 11:41 am

    Can this be made without the fish sauce to make a veginarian friendly version (not for me, I love me a good bit of meat, but the wife and daughter are both veginarians)?

    • Avatar
      Reply Helen Graves May 6, 2019 at 12:37 pm

      Yeah sure! It won’t taste quite like sriracha but you will still have a lovely chilli sauce.

  • Avatar
    Reply Bryony May 6, 2019 at 5:38 pm

    I’m so excited to make this! How long will this keep do you reckon? I’ve never made anything like this before so have no idea of the general guidelines

    • Avatar
      Reply Helen Graves May 8, 2019 at 3:58 pm

      I’ve had mine in the fridge for months now and it’s still good!

      • Avatar
        Reply Bryony June 4, 2019 at 11:33 am

        Thank you for replying : )

  • Avatar
    Reply Sol May 14, 2019 at 1:45 pm

    What exactly is burping? Just opening it up once a day? Excited to try!

    • Avatar
      Reply Helen Graves May 14, 2019 at 4:36 pm

      Hi Sol, yep just open the lid to let the gasses out which will have accumulated from the fermentation. If you’re lucky, it will make a little burp sound 😉

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