By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
106 cal · 20 min
DIY Sriracha Recipe
Recipe GLPRfbcf74fa6202e0
Homemade sriracha is a vibrant, spicy condiment made from fresh red chiles, garlic, and a balance of vinegar and fish sauce. This easy-to-make version captures the signature heat and complex flavors of traditional sriracha, perfect for adding to soups, noodles, sandwiches, or any dish needing a flavor boost. The fermentation-free approach produces a fresh, bright sauce ready to use immediately.
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Ingredients
1 pound red jalapenos or red cayenne chiles
5 fresh Thai chiles
3 cloves garlic
1 tablespoon kosher salt
2 teaspoons fish sauce
1/3 cup rice vinegar
Water, as needed
Directions
Rinse the red jalapenos and Thai chiles under cool water and pat dry with paper towels. Remove the stems and roughly chop them into pieces.
Peel the garlic cloves and add them to a food processor along with the chopped chiles.
Pulse the mixture until it reaches a coarse paste consistency, scraping down the sides as needed.
Transfer the chile-garlic paste to a saucepan and stir in the kosher salt, fish sauce, and rice vinegar.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 5 minutes. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency.
Remove from heat and allow the sriracha to cool completely before transferring to a clean jar or bottle for storage.
Store in the refrigerator for up to 3 weeks. The sauce thickens slightly as it cools.
Comments
Fish sauce and Thai chiles force a second stop—Harris Teeter stocks both, but you'll need to plan ahead or hit an Asian market if your nearest Teeter is out. The 20-minute timer ignores the fact that fermenting sriracha properly takes days to weeks, making this more accurately a quick chile paste than traditional sriracha; if you want it to taste like the bottle, budget real time. At about $4–5 total for two servings, the cost per serving lands around $2–2.50, which is reasonable but only beats store sriracha if you're already buying ingredients. The recipe yields a small batch ideal for a two-person household or a single condiment jar, though it doesn't keep long without fermentation, so treat it as a same-night use."
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