How to Make Homemade Sriracha Sauce


Sriracha sauce (also known as rooster sauce) is possible to make at home with just a few ingredients! It's really fun and there's hardly any work involved. Serve this homemade hot sauce on just about anything.

Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
3 days
Total Time:
3 days 35 mins
1 1/2 cups


  • 1 pound red jalapeno peppers, stems cut off

  • ½ pound red serrano peppers, stems cut off

  • cup water

  • 4 cloves garlic, peeled

  • 3 tablespoons light brown sugar

  • 1 tablespoon kosher salt

  • ½ cup distilled white vinegar


  1. Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.

    a top down view of red jalapeño peppers with stems removed and roughly chopped on wooden cutting board.

    Dotdash Meredith Food Studios

    red peppers pulsed a few times in a blender

    Dotdash Meredith Food Studios

  2. Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.

    red pepper sauce fermenting in a glass ball jar.

    Dotdash Meredith Food Studios

  3. Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.

    a fermented red pepper sauce blended until smooth

    Dotdash Meredith Food Studios

    red pepper sauce being strained into a small sauce pan.

    Dotdash Meredith Food Studios

  4. Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.

    fermented red pepper sauce boiled lightly in a small sauce pan.

    Dotdash Meredith Food Studios

  5. Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.

    cooled, fermented red pepper sauce stored in an airtight container.

    Dotdash Meredith Food Studios

  6. Enjoy!

    high angle looking at a bowl of homemade sriracha sauce with a spoonful coming out


Cook's Note:

I used about 75% red jalapeños, also sold as Fresno chilies, and about 25% red serrano chilies so this version is probably a bit spicier than the rooster sauce you're probably more familiar with.

Nutrition Facts (per serving)

16 Calories
0g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 16
% Daily Value *
Total Fat 0g 0%
Sodium 242mg 11%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 1g
Vitamin C 13mg 64%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 74mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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