Sriracha is delicious! It goes great with everything. I think the reason it does is that it’s garlicky, tangy, spicy, and subtly sweet. It’s easy to make, and you can control how sweet or spicy you want it.
My homemade sriracha recipe is an experimental success. I grew some chili peppers this year as part of my first attempt at gardening. I have to say that my little chili plant produced quite a few spicy, baby peppers that have been great in curries. However, my rate of consumption was far behind my plant’s rate of production. Not to mention, we added another even spicer chili plant to our collection, and now, we have way too many chili peppers.
I thought why not try to ferment them and make sriracha. With no great expectations and only the golden rule of 2.5% salt to total volume, I came up with this recipe. I have to say it is now a house favorite!
Wherever we used to add sriracha before, we now use this. If a recipe calls for a chili sauce or a chopped chili, we use this sauce instead. It’s spicy, it’s sweet, it’s garlicky, and it just goes well with so much! Not to mention, no more chopping up chili peppers for curries. I just add a dab of this, and you’re done and dusted. No more need to worry about touching your eyes.
This recipe turned out super easy. It also turned out super interesting. I fermented my chilis for 2 weeks. Mainly because I forgot about it. However, this happy accident led to a delightfully sweet chili sauce with no added sugar. After the first week of fermentation, the chilis started to smell sweet, and when you blend everything together, that sweetness really comes out. It’s wonderful.
I’ve used red chilis for this recipe because I wanted that bright red sriracha color. However, I think this recipe could work well with any spicy chili pepper. If you only have green jalapenos on hand, I am sure this will be delightfully delicious but with a cool green color.
The recipe I’ve provided will make a small batch. It is enough that has lasted my family a month or two. The number of chili peppers may seem like a lot. Though if you want less, feel free to half the recipe. If you want more, feel free to double, triple, or more the recipe. Once you make it, you can store it at room temperature for a few days because most of the ingredients are fermented. However, I think it’s best to store it long-term in the fridge.
- 170g chili peppers
- 22g of garlic
- 5g of salt (about 2.5% salt)
- 2-3 bay leaves (optional)
- 4 tbsp of rice vinegar
- 4 tbsp of oil
- Peel and lightly smash the garlic. Chop off the stems of the chili and chop the chilis into large chunks. Remove the seeds if you want to reduce the heat.
- Weigh your garlic, chili peppers, and bay leaves (optional), and add 22g of salt. This is about 2.5% of the weight of garlic and chili in salt.
- Mix. Then, let ferment in a jar with the lid on for about 2 weeks, or until after the chilis have started smelling sweet for a few days. Make sure to burp the jar every day to release the gases, and store it in the pantry. I used a weight to help keep everything pushed down and to release their juices.
- After fermentation, pour all the chili, garlic, and any liquids from the fermentation process into a food processor, or blender, with the rice vinegar and oil. Blend until smooth. It helps to pour the oil in while things are blending. You may need to add water or more vinegar or oil if you find the mixture is too thick.
- Your sriracha is ready, and you can store it for months in the fridge.