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Test Kitchen Approved

Asian BBQ Sriracha

Recipe By Savory Spice Test Kitchen

Prep Time

35 Minutes

Recipe By Savory Spice Test Kitchen

Homemade sriracha is super easy and this version provides a sweet Asian BBQ twist on what is still a very spicy condiment.

Serving Suggestions

Serve as a condiment with our Red Thai Pad Thai or Grilled Thai Beef Salad. Makes a great dipping sauce for potstickers, sushi, or grilled Asian fare. Use as a spicy base sauce for preparing pork shoulder, brisket, or short ribs in a slow cooker.

Recipe Notes

This recipe is adapted from the Homemade Sriracha submitted to Savory Spice Shop by farmgirlgourmet.com.

Ingredients

3 Whole Dried Ancho Chiles

7 Chipotle (Morita) Chiles

4 oz. Ancho Chiles

4 oz. Chipotle (Morita) Chiles

2 tsp. Habanero Chile Powder




2.5 cups apple cider vinegar

Savory Spice ingredients in this recipe

  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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  • Asian Delight BBQ Rub

    Perfect on grilled beef and vegetables, this BBQ rub is also great on chicken and pork. This Asian-inspired rub was designed for the grill, but als...

    View full details
  • Habanero Chile Powder

    These chiles are from the same family of peppers as the Scotch Bonnets and Jamaican hot peppers. Habaneros are one of the hottest varieties of pepp...

    View full details

Directions

Place whole chiles in a large bowl and cover with boiling water. Place a heavy plate or bowl on top to keep chiles submerged in water. Steep for at least 30 min. then remove from water and roughly chop, removing seeds if desired for less heat. Place chopped chiles in a sterilized quart-sized glass jar along with the habanero (to taste), Asian Delight, and salt. Pour in vinegar to cover, seal jar and refrigerate for 2 weeks. Shake the jar lightly every few days. Insert an immersion blender into the jar (or use a countertop blender) and blend well. Pour the blended mixture through a fine mesh sieve set over a large bowl. Stir and press with a rubber spatula to strain as much liquid as possible from the solids; discard solids. Ladle into a sterilized 1-pint jar and seal tightly. Store in the refrigerator for up to 1 year.