I love this recipe because it packs a fiery punch with the red jalapeños and garlic, giving me that kick I crave in every meal. Plus, the balance of tangy vinegar, salty fish sauce, and sweet brown sugar makes it an irresistible addition to anything I eat.
I adore making my own sauces, and this from-scratch sriracha-style hot sauce is one of my favorites. It’s made with flaming red jalapeño peppers, an entire head of garlic, and a dash of fish sauce for depth.
I have a weakness for bold flavors, and this sauce has them in spades. The brown sugar in it balances the heat, and then the white vinegar adds a nice, tangy kick.
Ingredients
Jalapeño Peppers, red: They lend a spicy jolt and deep flavor.
They’re also crazy high in vitamin C.
Garlic: Delivers potent, savory flavor and depth with its antibacterial properties.
Vinegar, White: Provides sharpness and bite; aids in the natural preservation of the sauce.
Fish Sauce: Contributes umami and a salty undertone, full of protein.
Sugar, brown: Adds a touch of sweetness and helps balance the heat.
Ingredient Quantities
- 1 pound red jalapeño peppers, stems removed
- 8 garlic cloves, peeled
- 1/4 cup white vinegar
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
Instructions
1. Take the red jalapeño peppers and chop them roughly before putting them in a blender.
2. Place the peeled garlic cloves in the blender along with the chopped peppers.
3. Add the white vinegar and fish sauce to the blender.
4. Add the brown sugar and kosher salt to the mixture and measure them out.
5. Achieve a smooth consistency by blending the ingredients high until they are thoroughly mixed.
6. Place the blended mixture in a saucepan and heat it over medium heat until it comes to a boil.
7. Once it reaches a boil, lower the heat and allow it to simmer for approximately 5-10 minutes, stirring now and then.
8. Take the mixture off the heat and allow it to cool to room temperature.
9. Strain the cooled sauce through a fine-mesh strainer into a bowl, pressing to extract as much liquid as possible.
10. Pour the strained hot sauce into a clean, airtight jar or bottle and store it in the refrigerator.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Blender
4. Measuring cups
5. Measuring spoons
6. Saucepan
7. Stove
8. Wooden spoon or silicone spatula (for stirring)
9. Fine-mesh strainer
10. Bowl
11. Airtight jar or bottle
FAQ
- What type of peppers can I use if I can’t find red jalapeños?You can use red Fresno peppers or ripe serrano peppers instead, achieving similar flavor and heat.
- Can I make this recipe without fish sauce?You can use soy sauce or tamari as a substitute, but it will slightly affect the traditional flavor profile.
- How long will the sauce last in the refrigerator?This hot sauce can last up to one month in the fridge if it is kept in an airtight container.
- Is there a way to make the sauce less spicy?To decrease the heat level without sacrificing too much flavor, trim down the quantity of peppers and eliminate the seeds.
- Can I use apple cider vinegar instead of white vinegar?Certainly, however, it will impart a somewhat different flavor to the final product because of its mild sweetness.
- How can I make the sauce a little sweeter?Additional sweetness can be achieved by adding more brown sugar or a touch of honey.
Substitutions and Variations
For red jalapeño peppers: Substitute slightly milder red Fresno peppers, or use red serrano peppers for a touch more heat.
To substitute for white vinegar, use apple cider vinegar for a taste that is slightly sweeter and fruitier.
To make fish sauce: Use soy sauce or, for a vegetarian option, use mushroom sauce.
To replace brown sugar, use coconut sugar or honey for a different sweetness profile.
To make kosher salt: You cannot make kosher salt, but you can make your own flaky salt. Take 1 cup of sea salt or table salt, and use a food processor, blender, or spice grinder to pulse the salt until it is reduced by half in size. Use this end product in all the same measurements you would for kosher salt.
Pro Tips
1. Roast the Peppers and Garlic: Before blending, consider roasting the jalapeño peppers and garlic in the oven or on a stovetop. This step will enhance their flavors and add a smoky depth to your hot sauce.
2. Adjust Sweetness and Saltiness: After blending the initial mixture, taste it and adjust the brown sugar and salt to your preference. This will allow you to balance the heat of the peppers with the sweetness and saltiness.
3. Add a Citrus Zest: For a bright, fresh note, consider adding a small amount of lime or lemon zest to the blender before blending. The citrus will complement the heat and acidity of the sauce nicely.
4. Fermentation for Depth of Flavor: If time allows, you can ferment the blended mixture before cooking it. Place it in a clean jar, cover it loosely, and let it sit at room temperature for 1 to 2 weeks to develop complex, tangy flavors.
5. Experiment with Spice Levels: If you prefer a milder sauce, remove some or all of the seeds and membranes from the jalapeños before blending, as these are where most of the heat resides. Conversely, include them for maximum spiciness.
Home Made Sriracha Style Hot Sauce Recipe
My favorite Home Made Sriracha Style Hot Sauce Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Blender
4. Measuring cups
5. Measuring spoons
6. Saucepan
7. Stove
8. Wooden spoon or silicone spatula (for stirring)
9. Fine-mesh strainer
10. Bowl
11. Airtight jar or bottle
Ingredients:
- 1 pound red jalapeño peppers, stems removed
- 8 garlic cloves, peeled
- 1/4 cup white vinegar
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1 tablespoon kosher salt
Instructions:
1. Take the red jalapeño peppers and chop them roughly before putting them in a blender.
2. Place the peeled garlic cloves in the blender along with the chopped peppers.
3. Add the white vinegar and fish sauce to the blender.
4. Add the brown sugar and kosher salt to the mixture and measure them out.
5. Achieve a smooth consistency by blending the ingredients high until they are thoroughly mixed.
6. Place the blended mixture in a saucepan and heat it over medium heat until it comes to a boil.
7. Once it reaches a boil, lower the heat and allow it to simmer for approximately 5-10 minutes, stirring now and then.
8. Take the mixture off the heat and allow it to cool to room temperature.
9. Strain the cooled sauce through a fine-mesh strainer into a bowl, pressing to extract as much liquid as possible.
10. Pour the strained hot sauce into a clean, airtight jar or bottle and store it in the refrigerator.
