Sriracha-style Garlic and Chili Sauce

Sriracha-style Garlic and Chili Sauce

  • Servings: 1 1/2 cups
  • Difficulty: easy
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Sriracha is everywhere these days so this is really more of my having some fun and making my own.

You can make it as spicy as you want with your choice of fresh, and ripe chili peppers.  I am using medium heat level, hybrid tabasco peppers from my garden.



  • 8 ounces fresh, ripe chiles of your choice (for desired heat level)
  • 1/2 cup vinegar (apple cider or white vinegar)
  • 3-4 cloves of garlic, grated
  • 1 Tbsp kosher salt
  • 1 1/2 Tbsp sugar (organic cane sugar here)



  • Wash, drain and de-stem fresh chiles; set aside.
  • Grate garlic; set aside.


  • Place chiles, vinegar, kosher salt, and sugar into a high-speed blender.
  • Puree until you get a fine consistency.
  • Add the grated garlic.
    • If you don’t want to see the pieces of grated garlic in your finished hot sauce you can add the garlic to the blender with the rest of the ingredients (first step).
  • Pour the mixture from the blender into a small to medium-sized non-reactive (stainless steel) saucepot.
  • Heat to a simmer; cook for about 10 minutes
    • This step will moderate any vegetal flavor in the fresh chiles and the sharpness of the fresh garlic.  You are also essentially pasteurizing the hot sauce.
  • Remove the saucepot from the burner and allow the hot sauce to cool to room temperature.
  • Pour the finished hot sauce into an airtight, non-reactive (stainless steel, ceramic, glass, or plastic) container and store in the fridge for up to 30 days (if it lasts that long).


Sriracha-style Garlic and Chili Sauce



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