Homemade Sriracha

Sriracha has become so quintessentially American, that you can find it in every Mexican restaurant! Establishing a base understanding of how to create your own fermented hot sauce is a key building block to culinary mastery. Our recipe harkens back to this powerhouse sauces’ humble roots in the town of ‘Si Racha’ in Thailand, where it all began. Simply red chiles, garlic, salt, sugar and vinegar, with our twist of using beer yeast in the process. No need for xantham gum or sodium phosphate, found in commercial brands.

  • Fresno Chile, Fresh – (5 Pound)
  • Sambal Oelek – (2 Cup)
  • Garlic Cloves – (20 Each)
  • Roasted Garlic Cloves – (10 Each)
  • Garlic Powder – (2 Tablespoon)
  • Kosher Salt – (6 Tablespoon)
  • Granulated Sugar – (3/4 Cup)
  • Rice Wine Vinegar – (1 Cup)
  • Agave Syrup – (1/4 Cup)
  • Purified Water – (1/2 Cup)
  • *Active Beer Yeast Slurry (1) – (2 Tablespoons)

*This can be obtained from a local brewery or made per instructions from Homebrew store bought beer yeast. NOTE: Active beer yeast is not the same as bread yeast or nutritional/brewers yeast.

  • *Active Beer Yeast Slurry (2) – (1 Tablespoons)
  • Cutting board
  • Knife
  • Blender
  • Rubber spatula
  • Fermentation crock
  • Film
  • Deli container w/ lid
  • Whisk
  • Storage container
  1. **Halve and deseed fresno chiles
  2. In a blender combine chiles, sambal oelek, garlic(s), salt, sugar & vinegar. Blend until gritty consistency
  3. Place mixture in a fermentation crock and cover with film, weight down, top with lid
  4. In deli container, whisk together agave, water and 2 tablespoons active beer yeast slurry and cover
  5. ***Let both mixtures ferment for three weeks at “cellar temperature” (55°F)
  6. Add fermented agave and additional 1 tablespoon of active beer yeast slurry to fermented chile mixture and mix to combine
  7. Allow mixture to ferment an additional 4 days at cellar temperature
  8. In blender, puree mixture until completely smooth
  9. Place in air tight container for storage
  10. Store under refrigeration for up to 6 months

*For a spicer siriacha, leave in some or all of the seeds. However, USE CAUTION!

***To ferment under refrigeration vs cellar temperature will double fermentation time