Homemade Sriracha

Wish your sriracha was saltier, sweeter, or more garlic-y? Maybe it's time to make your own and tailor it to your desired taste. It isn't that difficult, and lasts for a good 6 months after it's made.

Reprinted with permission from The Veggie Lover’s Sriracha Cookbook by Randy Clemens. Copyright © 2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Photo © 2013 Leo Gong

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1 3/4 lbs Red jalapeno chiles (stemmed and halved lengthwise)
3 cloves Garlic (peeled)
2 tbsp Garlic powder
2 tbsp Granulated sugar
1 tbsp Kosher salt
1 tbsp Light brown sugar
1/2 cup Distilled white vinegar

In a food processor, combine the jalapenos, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms.

Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.

After 1 week, pour the mixture into a small saucepan. Stir in the vinegar and bring to a boil over medium-high heat. Lower the heat and simmer gently for 5 minutes.

Let cool to room temperature, then transfer to a food processor and process for 2 to 3 minutes. If the mixture is too thick to blend well, add a bit of water.

Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness.

Taste and adjust the flavor and consistency to suit your taste by adding additional garlic powder, granulated sugar, salt, vinegar, or water if desired. Use immediately or store in a glass jar in the refrigerator for up to 6 months.