Sriracha-Style
This homemade Sriracha-style hot sauce is a bold, spicy way to preserve a bumper crop of fresh jalapeños, habaneros, and green peppers. Made from scratch with fresh peppers, garlic, vinegar, sugar, and salt, this easy homemade Sriracha recipe delivers the sweet, tangy heat and smooth texture hot sauce lovers crave. Enjoy it fresh or follow the included water bath canning instructions to preserve it in half-pint jars for the pantry. If you're looking for a homemade hot sauce recipe, a way to use extra jalapeños, or an easy recipe for canning hot sauce, this fiery little bottle puts that pepper harvest to good use.
WARNING: Wear gloves when handling the jalapeños and habaneros, and avoid touching your face or eyes.
Ingredients
- 2 lb jalapeños
- ½ lb green bell or other mild green peppers
- 4–6 habaneros, depending on desired heat
- 8 cloves garlic
- 3 cups 5% white vinegar
- ¾ cup sugar
- 1 Tbsp canning/pickling salt
- 1–2 Tbsp lime juice, optional for flavor
Yield: 5 - 6 half-pints
Instructions
- Remove the stems from the peppers. Leave the seeds and membranes for a hotter sauce or remove some to tame it.
- Rough-chop the peppers and garlic. Put them in a pot with the vinegar, sugar, and salt. Bring to a boil, reduce the heat and simmer 20–30 minutes, until everything is very soft.
- Blend until completely smooth. For that silky bottled Sriracha texture, push it through a fine-mesh strainer after blending. Return it to the pot and simmer until it's the thickness you want.
- Taste it before jarring. More sugar will make it more Sriracha-like; more vinegar will make it sharper. Don't reduce the vinegar.
NOTE: Traditional Sriracha gets some of its characteristic flavor from fermenting the peppers first. Open a window before cooking those habaneros. Boiling habanero fumes in the kitchen is a mistake you generally only make once. 😂
Nutrition
Calories: 15
Total Fat: 0 g
Saturated Fat: 0g
Total Carbohydrates: 4 g
Total Sugars: 3 g
Sodium: 110 mg
Fiber: 0 g
Protein: 0 g
Storage
Water Bath Canning Method
Fill hot half-pint jars, leaving approximately ½-inch headspace. Process in a water-bath canner for 10 minutes at 0-1,000 feet, adjusting the processing time for elevation. See My Canning Times Guide for easy elevation adjustment chart.
Disclaimer:Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.
