Win bonus points for adding a rooster label to your squeeze bottle of this spicy-tangy-sweet sauce.
By Diane Unger | September 29, 2011
<< Back to Article: How to Make Sriracha
I will try this (WITH seeds). Love love sriracha, have it almost at every meal (he he)
Can I make this without the sugar?
Or can the sugar be substituted with another sweetener?
I’m on a no-sugar diet…
I too love sriracha, that’s why I don’t think it should be Jalapeno. I hate the taste of Jalapeno when compared with … just about any of the other hot pepers in the world. I’ll try it with something else.
Impressive verisimilitude. I’m going with a 1/4 cup less sugar next time though.
Has anyone made this with thai chilis instead of jalapenos?
I will try this receipe. I have always wanted to try Sriracha but preservatives can make me very ill. Thank you for posting this.
Since red japs are only available in the late summer time(when they are in over-abundance in my garden), can you use green japs and make a green Sriracha and how does it turn out if anyone has???
The first time I mixed green jalapenos with red fresnos – the sauce looked exactly like sriracha but was too sweet. The second time I used jalapenos and habaneros (just two or three) with 1/4 cup less sugar. The sauce was bright green and delicious (although a slightly different taste than the Huy Fong brand). I’m going to make another batch with thai chilis in the future. Today I’m making some with serranos that I slow smoked with applewood chips.
I make this recipe with Bhut jolokia, Trinidad Scorpions (ButchT)’s, Red 7 Pods, Naga Morich, Jonah 7 Pods and Yelow 7 Pods. I make 5 times the proportions set out in the recipe and yes, I use a blend of the superhot chilli varieties. No. I do not de-seed the pods. I just place them all in the blender and blend fo4r about 2 minutes to get a good consistency, with no whole seeds left. I do not do the cool and re-blend, as O bottle hot. I add a bit more sugar, vinegar and water to my cook. I only cook for 15 minutes on medium. I cook a lot of sauces for sale and given I am using very expensive chillis I cannot afford to lose too much to the cooking process. The sauce turns out great. I use thie recipe as a guide only. Thank you. It has been great.
Can’t wait to try it!
This was a terrific recipe but decided to make it a little healthier. Substituted 2/3 cup agave for sugar and reduced the water to 3/4 cup. Also used Fresno peppers. The texture was a bit iffy – may char and remove the skins the next time but the flavor was awesome. Thanks for the recipe!
This is a very simple recipe. I made it using hotter peppers
since I love spicer hot sauce also I use 1/2 cup of sugar it
tasted delicious but very hot. For a healthier version next
jar of hot sauce I will use stevia instead of sugar.Hope it
taste as delicious.
I threw in 3 habanero peppers and maybe 6 sorrano peppers, n addition to the 1 1/2 lbs on jalapeños and 5 tbs of brown sugar. It’s much tastier, but not as thick as store bought sriracha.
Could you either water bath can or pressure can this recipe for longer storage? Just made my first batch and it’s amazing, and would love to be able to make more and store it while I can still get Fresno peppers. Thanks!
First try directly from the recipe. Looks exactly like Sriracha but is far too sweet and not nearly spicy enough. Will reduce sugar as others did by 1/4 cup and up the seed content considerably.
I subbed 2/3 C. maple syrup for the sugar and it gave it a very deep, rich flavor. I always keep some handy.
howdy – the recipe creator was trying to duplicate the Huy Tong brand which is made by a Vietnamese family in Southern California (hence, the reference to roosters on the label). Huy Tong lists jalapenos as the chile it uses.
You are correct that sriracha makers in Thailand use the local hot pepper, which are larger and more flavorful than jalapenos.
If you have a Korean green grocer nearby, you might be able to secure fresh gochu peppers, which are similar. I’m not familiar enough with Mexican/South American chiles to recommend one of those as a substitute.
Good color and consistency, but way too sweet (and a too salty). Kinda ruined it.
I suggest adding half the amount of sugar and salt to start with, then adding it to taste…. Great method though!
Fantastic recipe – to work with. I used Fresno Chiles fully red from my garden. Used Palm Sugar 3/4cup and 2TBSP of kosher salt. Stuck with the white vinegar. The 12 garlic cloves made everyone here very happy! Will be making this with Thai Chiles as soon as they are ripe. Thanks!
I almost always use less sugar than directed in recipes. As a comparison, I use 1/3 cup of sugar for a bag of cranberries; most people use 1 to 1 1/2 cups. I’m assuming that I will decrease the amount of sugar when I make this, but I don’t have much of a guideline, since no commenter has compared the sweetness of the recipe with the commercially-bottled Sriracha. an anyone help me out with that comparison? Thanks so much!
Has anyone tried canning this? Would the heat from canning affect the sauce?
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