one green planet
one green planet

Sriracha is a popular hot sauce from a town in Thailand of the same name. It's made by fermenting, then sweetening a sauce of chili peppers and it's incredibly easy to make at home. All you do is combine all the ingredients, let them rest in a tightly covered mason jar for a week, then add sugar and you're good to go! This sauce tastes great drizzled over just about anything.

Homemade Sriracha [Vegan]

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Ingredients

  • 1 pound Fresno peppers
  • 1/2 pound green jalapeños
  • 2 garlic cloves
  • 1/4 cup rice wine vinegar
  • 2 teaspoons sea salt
  • 1/4 cup sugar

Preparation

  1. Cut the stems (but not the crowns) off the peppers and add them to a food processor. Add the garlic, vinegar, and salt. Process until finely ground. Transfer to a 1/2-gallon glass mason jar (to make it easy to stir) and cover tightly with a lid. Place the jar aside, out of sunlight, for 3-5 days. Stir the chili mixture once a day and taste after three days. If it tastes fermented, it is ready for the next step.
  2. Add the chili mixture to a blender along with the sugar. Blend until very smooth. Transfer to a fine mesh strainer (not a very fine mesh) and pass all the mixture through as you possibly can. Don’t forget to scrape the underside of the strainer where pulp accumulates.
  3. Add the strained mixture to a medium saucepan. Cook the mixture over medium heat until it is at the consistency that you like. Taste and adjust seasoning with salt and sugar. Store in an air-tight container in the refrigerator.

Notes

Makes 1 1/4 cups.

Nutritional Information

Total Calories: 462 | Total Carbs: 95 g | Total Fat: 1 g | Total Protein: 12 g | Total Sodium: 4349 g | Total Sugar: 79 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Zsu Dever

See My Recipes

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature, and blogging at Zsu's Vegan Pantry.

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