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Homemade Sriracha

Colder weather calls for hotter meals, wouldn’t you agree? Okay I know, not everyone likes hot and spicy food. Spice can be off putting to some people’s palette (perhaps yours included) so it tends to be one of those things that people avoid. I on the other hand love spicy food, and not solely due to the benefits foods with a little extra kick provide our bodyIf you’re like me and like it hot, keep reading, because this is a hot sauce recipe to be reckoned with… and not just because it’s spicy.

I have to admit I was pretty hesitant to make my own hot sauce (I’ve been hooked on this delicious organic chipotle hot sauce from Budget Foods in Ladner for years, so the thought trying something new felt a bit like cheating). But a good friend of my had been raving about this sauce for months so I knew I had to at least give it a try.

With my new-found open mind I hid my organic chipotle sauce behind a few other sauces in my fridge (to avoid any further guilt) and took to my kitchen to prepare my spicy creation. From the moment I tasted my homemade hot sauce all of my initial hesitancies went out the window. My friend was right, it was (and is) incredible!

It takes a bit of time to prepare, but once you’ve made your homemade sriracha it will last in a glass jar in your fridge for up to 6 month. The recipe also doubles super easily; making it a great holiday hostess gift.

Make up a batch for yourself and enjoy!




Homemade Sriracha

This recipe is adapted from a recipe that first appeared in Gwyneth Paltrow’s cookbook, “It’s all good



1 1/4 cups peeled garlic cloves

1 pound red jalapeno peppers, stemmed and sliced

2 1/4 cups rice wine vinegar

1/4 cup plus 1 tablespoon maple syrup or brown rice syrup

2 tablespoons coarse salt

1 tablespoon arrowroot powder (I didn’t have this and it still turned out great)

2 tablespoons fish sauce or soy sauce (I used wheat free tamari)



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  • Put the garlic in a saucepan and add enough cold water to cover it. Bring the water back to a boil and boil for 30 seconds.
  • Drain the water, refill it with enough cold water to cover the garlic and repeat this blanching process one more time.
  • Once the garlic is blanched, slice it thinly and combine it with the peppers and vinegar in a large pot. Bring the mixture to a boil for about 3 minutes and then remove it from the heat. Add the maple syrup and salt and stir well. Let the mixture sit for one hour to cool.
  • Pour the cooled mixture into a blender and puree until  smooth. Return it to the pot and bring it to a boil. Lower the heat and summer for 10 to 15 minutes, skimming foam as necessary. The sauce should begin to thicken up. Dissolve the arrowroot in 1 tablespoon of lukewarm water to dissolve. Whisk it into the simmering sauce for 2 more minutes until it has thicken to the consistency of ketchup. Remove from the heat and allow to cool. Stir in the fish or soy sauce.



After that your sauce is ready to enjoy! Store in jars in the fridge to keep it fresh. The sauce will keep for up to 6 months.


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