Name: Homemade Sriracha
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2 cups
Ingredients: 24 oz. Fresno chiles or green jalapenos, deseeded and roughly chopped; 1 cup distilled white vinegar; 2 Tbsp. brown sugar; 4 tsp. paprika of choice:

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Homemade Sriracha

Recipe by Miranda Barnett, Savory Spice Test Kitchen

All-Purpose Cooking

Simple Snacking

Sad about the Sriracha shortage? This homemade Sriracha recipe hits all the notes: tangy, savory, and spicy-sweet.

Store-bought Sriracha sauce is made from fermented chiles, a process that takes several weeks. We used asafetida as a shortcut to funky, fermented flavor so this sauce is ready in minutes instead of weeks. Read about this recipe development process and more ways to use asafetida in this blog post!

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Serves 2 cups

Prep Time 10 minutes

Cooking Time 10 minutes

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Ingredients

24 oz. Fresno chiles or green jalapenos, deseeded and roughly chopped 1 cup distilled white vinegar 2 Tbsp. brown sugar 4 tsp. paprika of choice:

Smoked Spanish Sweet Paprika

Smoked Spanish Hot Paprika

2 tsp. Asafetida

2 tsp. Fine Pink Himalayan Sea Salt

Directions

Step 1 Add all ingredients to a blender. Blend in three increments of 60 seconds each, scraping down sides of blender between each increment.

Step 2 Use a fine mesh sieve to strain mixture into a medium pot. Bring to a boil. Reduce to a simmer and cook for 10 min. until it reaches the consistency of hot sauce.

Step 3 Transfer to a jar and let cool. Sauce will keep in the refrigerator for 4 to 6 weeks.