Quick and easy Homemade Sriracha sauce, perfect for any kind of grilled meat or seafood, burgers, eggs, noodles, fried rice and as a dipping sauce.
This homemade sriracha recipe is a life saver if you are looking for a quick and easy way to make it. It might be even quicker (and cheaper) than to go to the store and buy a bottle of “rooster brand” sauce. I made a big batch and canned it, so whenever I need a hot sauce for vegan falafel burger, green shakshuka, scrambled eggs, ramen or anything Asian, it always comes in handy. It tastes especially good with eggs, but also with any kind of grilled meat or seafood, burgers, Asian-style noodles, fried rice and as a dipping sauce. There are so many uses for it, that you can truly call it universal.
Unlike the store-bought version, you can be sure that homemade sriracha is made from good quality ingredients and doesn’t contain any additives. Additionally, it’s more vibrant and full-flavored. You can also control the heat according to your taste.
The base for the sauce is obviously red hot chili peppers. You can use whatever peppers you like, fresh or dried ones, habanero, tabasco, cayenne, red jalapeno or mild chilies. Choose depending on how hot you want your sriracha sauce to be.
If you are wondering if this homemade sriracha is good for you, the answer is yes. Chili peppers contain capsaicin, an active ingredient that boosts your metabolism, helps you with weight management and has antioxidant and disease preventive effects, if consumed in moderation. I made this homemade sriracha extra healthy by substituting apple cider vinegar for white wine vinegar. Apple cider vinegar is known to have anti-bacterial and anti-cancerous properties, to lower blood sugar and cholesterol levels, to fight diabetes and to help you lose weight.
How to Make Homemade Sriracha
To make the homemade sriracha, you’ll need chili peppers, garlic, onion, brown sugar, salt, apple cider vinegar and tomatoes to soften the heat (optional). You want to simply blend everything together and add some water to achieve the desired consistency. If you are using dried chili peppers, you’ll need more liquid. The next step is to let it simmer for about 10 minutes, let it cool and transfer to jars. To be able to store the sauce longer, sterilize the jars in advance. Otherwise, store it in the fridge for a few weeks.
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Here is the full recipe for my quick homemade sriracha sauce to rock your next barbecue party:
Do you like hot sauces? Which one is your favorite? Leave a comment below!