This Homemade Sriracha is made with simple and fresh ingredients for a nourishing, low-carb alternative to everyone’s favorite hot sauce. Keep it stocked in the fridge for chicken, stir-frys, eggs, and more!
Better Than Store Bought
Whether you’re mixing it with Creamy Tomato Gluten-Free Pasta, drizzling it over Instant Pot Korean Beef Bulgogi, or mixing it in a Spiralized Vegetable Stir Fry, there’s never a bad time to add a little extra flavor to your meals. Honestly, I add this sriracha sauce to pretty much everything! It’s definitely a staple in our fridge.
Of course, you can always go to the store (unless there’s another sriracha shortage) and pick up a bottle, but it’s never as good. Not to mention, they’re often full of added ingredients and not always super allergy-friendly.
Not only is this sriracha sauce super easy to make, it’s also packed with more flavor than the store bought versions. Unlike packaged alternatives that gradually lose their taste, the longer you let this homemade sriracha sauce sit in the fridge, the more the flavors blend!
Ingredients You’ll Need
As always, I kept the ingredient list for this sriracha hot sauce as simple and as nourishing as possible. I’ve even provided Paleo and Whole30-friendly alternatives.
- Red Jalapeños – The key to adding heat to this sriracha sauce from a unique compound known as capiscan.
Note: Red jalapeños are spicier than their green counterparts. If you want to minimize the heat of this recipe, opt to use the green ones instead.
- Bell Pepper – Use red or orange bell pepper.
- Garlic – Fresh minced garlic or garlic powder.
- Apple Cider Vinegar – Look for organic, raw, unfiltered apple cider vinegar with the mother like Bragg ACV. There should be no additives or sweeteners on the ingredient list!
- Tamari – Used similarly to soy sauce, tamrai is a great way to add a hint of umami flavor to any dish. However, if you’re following a paleo diet, you will want to be sure to swap it out for coconut aminos instead.
- Honey – A great all-natural sweetener, honey adds a layer of sweetness to this sauce. If following a Whole30 diet, use apple or pineapple juice instead.
- Tomato Paste – The foundation of any sriracha sauce, tomatoes provide an acidic base that allows for other flavors to shine through.
How to Make Homemade Sriracha Sauce
The best thing about this honey sriracha sauce is how quickly it comes together. Seriously, you can have it whipped up and dinner made in the time it would take you to run to the store to get it.
- Slice the peppers and remove the stem. Then, toss them along with the rest of the ingredients into a food processor or high-speed blender.
- Blend the ingredients until they are well combined and a smooth texture is created. You may have to pulse the food processor or blender a few times and be sure to scrape any chunks off the sides to make sure they are incorporated into the sauce.
- Transfer the sauce into a medium-sized saucepan, and cook it over high heat until it comes to a soft boil. Once boiling, reduce the heat to a simmer, and let it cook for another 15 minutes. To finish, let it cool, and enjoy!
How to Use Honey Sriracha Sauce
In my opinion, you can use sriracha hot sauce on nearly every dish. However, a few of the most common ways to incorporate it in your meals are to mix it with shredded chicken, drizzle it over eggs, or serve it as a dip with homemade sweet potato fries. You can even use it to spice up your favorite soups like Thai Chicken Soup or Paleo Fajita Steak Soup!
How to Store Homemade Sriracha
For easy meal prep and storage, transfer your sriracha sauce to an airtight container or a glass jar with a lid. Then, keep it in the fridge between 10 and 14 days. Or, if you want to make a big batch to have on hand, place your honey sriracha sauce in the fridge for 2-3 months!
Pro-Tip: Glass will shatter in the freezer. So, if you store your homemade sriracha in the freezer, make sure you place it in a freezer-friendly container and leave a few inches of space at the top to prevent any explosions!
More of Our Favorite
Allergy-Friendly Sauces
Homemade Sriracha (whole 30 option)
- Total Time: 52 minutes
- Yield: 1 cup 1x
- Diet: Gluten Free
Description
This Homemade Sriracha Sauce is made with simple and fresh ingredients for a nourishing alternative to everyone’s favorite hot sauce.
Ingredients
- 2 red jalapeños, stems removed
- 1 bell pepper (red or orange), stems removed
- 3 garlic cloves (peeled)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon tamari, coconut aminos for paleo option
- 1 Tablespoon tomato paste
- 1 teaspoon raw honey (1 Tablespoon apple juice/pineapple juice for Whole 30 option)
- ½ teaspoon red pepper flakes
Instructions
- Slice the peppers and remove the stems. Place peppers and remaining ingredients into a food processor or high-speed blender.
- Blend until combined and a smooth texture is formed. Taste and adjust seasoning as desired.
- Transfer sauce to a medium saucepan. Cook over high heat until the sauce comes to a soft boil. Reduce heat to a low simmer. Cook for an additional 15 minutes.
- Remove sauce from heat and let it cool. Once cool, transfer sauce to an air-tight container or glass jar with a lid.
- Best kept in the refrigerator for up to 10-14 days. Freezable as well!
- Prep Time: 5 minutes
- Cool Time: 30 minutes
- Cook Time: 17 minutes
- Category: sauce
- Method: stovetop
- Cuisine: asian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 11
- Sugar: 1.3 g
- Sodium: 26.7 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 2.4 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Absolutely love this! I had no idea I could do this at home. It turned out super flavorful and we like it better than store bought!
Totally! Give it a whirl 🙌
I seriously loved this recipe!! I will definitely make it again!
OMG! I can’t even say how much I loved this! Even my kids loved it too.
Glad the kids liked it too!