ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mad-Delicious Sriracha

Photo: Stephen Devries; Styling: Lindsey Lower
Hands-on time 5 mins
Total time 40 mins
Yield Serves 16 (serving size: 1 tablespoon)
It's so easy to make your own hot sauce: Just lightly cook chiles in seasonings, and blend. That's all there is to it. And don't get us wrong--we love the bottled stuff, too.

Ingredients

  • 2 cups (about 8 ounces whole) red chiles, such as Fresno, serrano, and/or jalapeño, in any ratio, split and seeded
  • 1/2 cup garlic cloves (about 10 peeled)
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 cup white vinegar
  • 1/4 cup hot water

Nutrition Information

  • calories 19
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 5 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 112 mg
  • calcium 9 mg

How to Make It

  1. Combine chiles, garlic, sugar, salt, and vinegar in a small saucepan. Cover and heat gently, as if to steep, over very low heat for 30 minutes.

  2. Add chile mixture and 1/4 cup hot water to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, adding more hot water if necessary.

  3. Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.

  4. VARIATION

  5. Fiery Hot Green "Sriracha": Nothing like the real thing, but searingly spicy and tangier. Preheat broiler to high. Place 8 ounces whole jalapeños and 1 (1/2-inch-thick) onion slice on a baking sheet; coat with cooking spray. Broil 5 minutes; turn vegetables. Add 4 garlic cloves; broil 5 minutes. Wrap mixture tightly in foil. Let stand 20 minutes. Peel and seed peppers. Place peppers, onion, garlic, 1/4 cup fresh lime juice, 1/4 cup water, 2 tablespoons sugar, and 3/4 teaspoon salt in a blender; process until smooth.

  6. SERVES 16 (serving size: 1 tablespoon)

  7. CALORIES 14; FAT 1g (sat 0g); SODIUM 111mg