[1] A different homemade sriracha recipe, from Good Housekeeping, is milder, using Fresno chiles, jarred roasted red peppers, and dark brown sugar (photo © Good Housekeeping).

[2] Red sriracha sauce requires red jalapeños. Want to grow your own? Head here (photo © Ball Horticultural Company).

[3] Red serrano chiles. Green chiles are less ripe, and therefore less sweet, than red chiles (photo © The Nibble).

[4] America’s favorite sriracha sauce, Red Rooster from Huy Fong (photo © Steven Depolo | Wikipedia).

Updated August 2026

National Hot Sauce Day, on January 22nd, is an occasion to make your own Sriracha hot sauce. Many Sriracha lovers are feeling fiery about the news.

Fear not! The team at Food Fire Friends shares an easy recipe. how you can make your own Sriracha sauce at home.

It takes only 15 minutes to prepare, then 3-5 days to ferment.

The recipe follows.

Elsewhere on The Nibble:

> When did Sriracha become the “it” hot sauce?

> The history of chiles.

> The different types of chiles: a photo glossary.

> The Scoville Heat Units Scale.

> The year’s 12 hot and spicy holidays.
 
 
RECIPE: SRIRACHA SAUCE

Prep time is 5 minutes. Cook time is 10 minutes. Fermentation time is 3-5 days.
 
Ingredients

 
Preparation

1. PLACE the jalapeño and serrano chile peppers in a blender or food processor with water, garlic, cayenne pepper, coconut sugar, and lemon juice, and blend until smooth.

2. TRANSFER the mixture into a large glass jar and let cool in a dark place for 3 to 5 days, brushing down the sides with a spoon once a day. The mixture will begin to bubble and ferment. Make sure to re-wrap the mixture after each scraping.

Once the mixture is bubbly and has set up to 3 to 5 days…

3. STRAIN and pour it back into the blender and blend it with vinegar until smooth. Discard the remaining pulp, seeds, and skin left in the strainer.

4. TRANSFER the mixture into a small saucepan. Bring it to a boil over medium heat and stir often for 5 to 10 minutes. The mixture will begin to thicken. When it reaches your desired thickness, remove it from the stpve.

5. LET the sauce cool to room temperature; it will continue to thicken. Transfer the sauce to jars and store in the refrigerator for a few hours before serving. Keep the unused sauce in the fridge.
 
 
 

[5] Many Americans like sriracha sauce on everything. How about Sriracha Deviled Eggs? Here’s the recipe, which is garnished with candied bacon (photo © McCormick).

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