Homemade Sriracha Sauce is so easy to make!
Sometimes the CSA box is full of, well, random veggies in such quantities that it’s hard to know what to do with them.
Last week, the box came with a half-pound of hot peppers. I remembered a few weeks ago that Suzie’s Farm had posted up a recipe for sriracha on their blog and decided to give it a try.
In essence, the sriracha (or rooster sauce) is nothing more than hot chilies cooked with a few spices and blended.
Although Suzie’s recipe was pretty good, it wasn’t paleo. This version reflects a few changes I made.
I halved the recipe based on the number of peppers I received, but I’ll give you the full-size version here.
I didn’t add any sweetener to my Homemade Sriracha Sauce, but you could add a bit of coconut sugar or honey to balance out the flavors.
All I did was cook the peppers down in a saucepan.
Then, I pureed the mixture and strained it for a smooth final consistency.
Be sure you remove the membranes and seeds if you’d like your Homemade Sriracha Sauce less spicy.
Wondering what to put your Homemade Sriracha Sauce on? How about drizzling it over my Thai Coconut Soup (Tom Kha)?
Make this simple Homemade Sriracha Sauce to bring heat to any recipe...and it's gluten-free, refined-sugar free, paleo, and Whole30-friendly!
Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.
Build muscle, strength & power AND take all the guesswork out of your workout with this 3x weekly written-for-you dumbbell strength program.
For women lifting weights who want to get stronger, build muscle, have more energy, and perform better. Implement the four keys you need to unlock your next level of strength in this 8-week program.
Copyright © 2022 Steph Gaudreau
14 Responses
I dunno what siracha is, but I love hot peppers 😀
It’s the “rooster” sauce you can get at Asian restaurants/in the Asian food section of the market. Brand name is Sriracha.
Actually, the brand isn’t sriracha, it’s Huy Fong. Sriracha is the type of hot sauce. Nice site, I really like the PDF downloads for your recipes, I hope a lot more blogs/sites do that.
Thanks for that info, Chris. I misspoke. Cheers.
Where can I find a box of mixed hot peppers?
Hi David,
You could probably use a variety from the hot pepper section of your local market (I would just stay away from things like habanero/scotch bonnet and try to mix hot/sweet).
How long will it last in the fridge? Thanks.
One to two weeks.
Can you freeze the sauce?
Sure!
Just made this…… YUM !
Super easy to make and delicious. Thankyou.
🙂