Quick Homemade Sriracha in a Bottle on a Small Table

Quick Homemade Sriracha

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.
Course Condiment
Cuisine Asian
Keyword homemade hot sauce, homemade sriracha
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 servings
Calories 85kcal
Author Elena Szeliga


  • 450 grams mild red chili peppers, fresh
  • 5 cloves garlic
  • 1 onion, medium-sized
  • 3 tablespoons brown sugar
  • 1 teaspoon sea salt
  • 80 ml apple cider vinegar
  • 1-3 tomatoes, medium-sized to soften the heat (optional)
  • water to adjust the consistency


  • Blend all the ingredients together and add some water to achieve the desired consistency. If you are using dried chili peppers, you'll need more liquid. Bring to a boil and let the mixture simmer for about 10 minutes and let it cool. Using a food processor, blend until smooth 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. Enjoy!


Keep in the cool dry place for up to 3 month. Once opened, refrigerate fr up to a month.


Calories: 85kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Sodium: 138mg | Potassium: 451mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6010IU | Vitamin C: 8.6mg | Calcium: 15mg | Iron: 1.4mg