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October #Unprocessed Homemade Sriracha


October #Unprocessed Homemade Sriracha

I put sriracha sauce on everything, so I was dismayed to find added preservatives and thickening agents on the ingredient list of the brand I use. This inspired my contribution to the October #Unprocessed challenge: a recipe for healthy homemade sriracha.

My favorite seasonal sriracha application is mixing it with peanut butter and cinnamon and smothering roasted squash with the mixture.


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  • 1 Pound fresh red serrano peppers
  • 2 dried thai chiles
  • ⅓ Cup white distilled vinegar
  • 2 Tablespoons agave syrup
  • 1½ Teaspoon kosher salt
  • 6 cloves garlic


Wear a pair of disposable gloves while handling hot peppers to protect your hands, and make sure not to rub your face! (Lesson learned the hard way.) Trim the stems of the serrano peppers, but leave the green top intact. Roughly chop the serranos and Thai chiles and place in a food processor (seeds and all).

Add the vinegar, agave syrup, salt, and garlic into the food processor and process until a thick purée forms, stopping to scrape down the bowl as necessary, about 3 minutes.

Pour the sauce into a mason jar and seal. Leave it to ferment at room temperature for 3 days, stirring once each day. You will see small bubbles form below the surface.

In a small saucepan over medium-high heat, bring the sauce to a boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Place a mesh strainer over a large heat-proof measuring cup with a spout, and strain the sauce, pressing and scraping the pulp and seeds with a wooden spoon to extract as much sauce as possible. Let the sauce cool completely, then pour the sauce into a jar and cover tightly. Store in the fridge.