Recipes Side Dish Sauces and Condiments How to Make Homemade Sriracha Sauce 4.7 (66) 55 Reviews 10 Photos Sriracha sauce (also known as rooster sauce) is possible to make at home with just a few ingredients! It's really fun and there's hardly any work involved. Serve this homemade hot sauce on just about anything. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 8, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 10 10 10 10 10 Prep Time: 30 mins Cook Time: 5 mins Additional Time: 3 days Total Time: 3 days 35 mins Servings: 24 Yield: 1 1/2 cups Jump to Nutrition Facts Ingredients 1 pound red jalapeno peppers, stems cut off ½ pound red serrano peppers, stems cut off ⅓ cup water 4 cloves garlic, peeled 3 tablespoons light brown sugar 1 tablespoon kosher salt ½ cup distilled white vinegar Directions Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly. Dotdash Meredith Food Studios Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes. Dotdash Meredith Food Studios Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator. Dotdash Meredith Food Studios Enjoy! DOTDASH MEREDITH FOOD STUDIOS Chef's Note I used about 75% red jalapeños and about 25% red serrano chiles, so this version is probably a bit spicier than the rooster sauce you're more familiar with. I Made It Print Nutrition Facts (per serving) 16 Calories 0g Fat 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 16 % Daily Value * Total Fat 0g 0% Sodium 242mg 11% Total Carbohydrate 4g 1% Dietary Fiber 1g 3% Total Sugars 3g Protein 1g 1% Vitamin C 13mg 14% Calcium 5mg 0% Iron 0mg 1% Potassium 74mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved