If you’ve ever run out of sriracha or wondered if there was a quick and easy way to make it at home, good news: There is!
Today we’re sharing our quick, go-to recipe that produces sriracha that tastes just like the real thing in 15 minutes! No fermenting required and BIG spicy flavor! Your stir fries are never going to be the same. Let us show you how it’s done!
Origins of Sriracha
Sriracha is a spicy condiment originating in a city called Si Racha in Thailand. It’s believed to have been created out of the desire to have a sauce that went well with any Thai dish. You can read more about its origin story here.
Our easy DIY version is not traditional but mimics the flavor using easy-to-find ingredients and simple methods!
How to Make Homemade Sriracha
While some methods require fermenting, this easy homemade sriracha is as simple as blending up 7 simple ingredients in a small blender until you achieve a smooth paste.
Red bell pepper and tomato paste provide the sweet base, garlic adds zing, and red pepper flakes add heat. Maple syrup adds a hint of sweetness to balance the other flavors. And vinegar and salt help preserve freshness for up to a week in the fridge while also adding a perfect amount of tang and saltiness.
If you’re really into heat, you can choose to step it up a notch with a small amount of habanero pepper.
We hope you LOVE this homemade sriracha! It’s:
Quick & easy
& SO delicious!
Use it to add a burst of flavor to your favorite Thai-inspired dishes, such as our Creamy Thai Carrot Soup with Basil, 1-Pot Pumpkin Yellow Curry, or Easy Tofu Pad Thai. It’s also delicious on our 30-Minute Tempeh Stir Fry and Coconut Curry Ramen. Or try it in aioli with one of these recipes: Cauliflower Banh Mi, Crispy Garlic Brussels Sprouts with Sriracha Aioli, or Grilled Corn with Sriracha Aioli. The possibilities are endless!
More Spicy Homemade Sauces
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 12 (1-Tbsp servings)
- 1 medium red bell pepper, seeded and chopped
- 3 cloves garlic, peeled
- 1 ½ – 2 tsp red pepper flakes (adjust according to preferred heat level)
- 1 tsp maple syrup (or other sweetener of choice)
- 1/2 tsp sea salt, plus more to taste
- 1 Tbsp apple cider vinegar (or sub white vinegar)
- 1/4 – 1/2 small habanero pepper (optional // for extra spice)
- 1 Tbsp tomato paste (adds depth of flavor)
To a small blender or small food processor (or in a large food processor if making a double batch) add bell pepper, garlic, red pepper flakes, maple syrup, salt, apple cider vinegar, and habanero (optional).
Option to briefly cook tomato paste in a small metal or non-stick pan over medium-low heat for 5 minutes, stirring frequently, to slightly reduce the raw tomato flavor. Otherwise, add to the blender or food processor, no cooking required.
Blend until well mixed, then taste and adjust flavor as needed, adding more tomato paste for depth of flavor / tomato flavor, salt to taste, red pepper flake or habanero for heat, maple syrup for sweetness / to balance the flavors, or vinegar for acidity. We added a bit more red pepper flake and salt.
Use immediately, or store covered in the refrigerator for up to 7 days, sometimes longer (discard when the flavor or appearance appears off). Note that the color deepens and the texture thickens after refrigerating overnight. Option to freeze leftovers into ice cube molds to use as needed (store in a sealed container in the freezer for up to 3-6 months).
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspiration from Steamy Kitchen.
Serving: 1 tablespoon Calories: 7 Carbohydrates: 1.5 g Protein: 0.2 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 99 mg Potassium: 40 mg Fiber: 0.3 g Sugar: 0.9 g Vitamin A: 331 IU Vitamin C: 13.2 mg Calcium: 3.4 mg Iron: 0.1 mg