Sriracha, Homemade
Prep time
Cook time
Total time
  • 1 lb sliced fresno (red jalapeƱo) peppers
  • 10 cloves sliced garlic
  • 2 c apple cider (or rice) vinegar
  • 5 ts fish (or soy) sauce
  • ½ c honey*
  1. Combine everything together, cover, and allow to sit overnight (or up to 3 days if you have the time/patience).
  2. Afterwards, pour everything into a pot and bring to a bubble and simmer for 10 minutes.
  3. Allow this to cool and blitz in a food processor as smooth as you can get it.
  4. Using a fine mesh strainer, push your pepper mixture through it (if need be, run it through the processor again). The goal here is to release all of the liquid and leave behind just the pulp/seeds.
  5. Take the liquid and simmer for about 10 minutes, just to reduce it a bit further naturally. You can skip this step if you're using cornstarch/arrowroot/tapioca.
  6. Cool and bottle.
*1/2 c of honey sufficed for me but you may want to add just a bit more sweetener.
Time does not include inactive prep.
Recipe by The Squishy Monster at