Homemade Sriracha sauce

I always say if food tastes fantastic you don't need to keep eating more and more of it to be satisfied. Well that's my excuse for putting Sriracha sauce on EVERYTHING at the moment anyway. I adore this stuff. It's sweet, salty, savoury, spicy and sour all at the same time and lifts things like eggs and stir fries so they make your eyes pop out with food happiness. I don't really trust manufactured sauces so I wanted to create my own, it's a beautiful thing. Adjust the flavours to suit you but the base recipe is good to go.
Serves: Lots! • Prep time: 10 mins • Cook time: 10 mins • Easy 
  • 450g of red chillis, topped and deseeded
  • 6 big fat fresh garlic cloves, peeled
  • 120ml of rice wine vinegar
  • 2 heaped tablespoons of tomato puree
  • 2 tablespoons of sugar
  • 20g of sea salt
Put all the ingredients in a blender and process until smooth. Transfer to a saucepan and gently boil/simmer for 10-15 minutes (the longer you cook it the thicker it gets).

Check the taste and adjust the ingredients to your personal preference.

Push it through a sieve and store in an airtight bottle or jar in the fridge. Makes about 500ml.
Nutrition info
Chillis are high in vitamin A (betacarotene) which is good for eyes and a potent antioxidant. Obvs you're not going to get a huge amount from a bit of chilli sauce so it's important to eat lots of red and orange coloured plant food too!

Spice up your energy with an eatnaturally plan!

If I were a condiment I'd be Sriracha because I go well with other things, I'm too much for some people and hipsters like me.
Ike Barinholtz
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