Fresno Chili “Sriracha”


Yet another recipe that has become a staple here that was inspired by a post of food52.

Fresno chilies are perfect for making homemade sriracha.

Five ingredients and 24 hours start the process.

Once they are mixed together,  place into jars and allow to macerate for 24 hours at room temperature.

If your  vinegar doesn’t cover the who lot of chilies, don’t fret, just make sure to turn the jar upside down for a few hours throughout the day.

Place the contents of the jars into a large heavy bottom pot and bring to a boil. Cook for about 5 minutes and yes your house will smell like vinegar.

Turn off stove and  allow to cool. I keep the lid on the pot and let it sit for a few hours. Once it’s cool, puree it in batches in either a Vita Prep (I don’t have one) or a Cusinart.

Place into jars or freeze some. It last a VERY long time in the refrigerator. And then your done!


Below is the recipe for a smaller batch I usually purchase 2 times as much chilies and double the recipe.

Ingredients needed for Homemade Sriracha – Style Hot Sauce
Once you make it you’ll never purchase it again!

1/2 lb. Fresno chilies, washed, tops cut off, cut in half, seeded and placed into a large non-reactive jar
4 cloves of garlic
1 cup distilled white vinegar (I use cider vinegar too sometimes, but really you shouldn’t use anything with too much flavor)
1 tsp salt
2 Tbsp. palm sugar (or regular white I just used palm since I had some sitting around)

Follow the instructions above and enjoy!


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