Homemade Sriracha Sauce Recipe
This Homemade Sriracha sauce is made with dried chiles and does not require cooking. It only takes about 2 weeks of steeping to get a full flavored red pepper chile sauce.
Servings 160 Servings
Equipment
Ingredients
- 5 whole dried ancho chiles
- 18 whole dried chipotle chiles
- 2 tsp habanero powder
- 5 cups white vinegar
- 1 tbsp kosher salt
Instructions
- Bring a kettle of water to a boil. Put the whole chiles in a large bowl and cover with the boiling water. Place a heavy plate on top of the chiles to keep them from floating. Allow to steep for 30 minutes or more.
- Remove from the water and rough chop the chiles, discarding the water. Add to a 1 quart jar (or 2 pint jars) along with the habanero powder, white distilled vinegar, and kosher salt. Cap tightly and refrigerate for 2 weeks. Shake the jar lightly every few days
- Insert an immersion blender (or conversely use a countertop blender) into the jar and blend well. Pour the chile mixture into a fine mesh sieve set over a large bowl. Stir to strain the liquid from the solids. Press the solids with a rubber spatula and discard. Repeat with the remaining chile mixture. Ladle into clean 1/2 pint jars and cap tightly. Store in the refrigerator for up to 1 year after opening.
- Makes 4 1/2 pint jars.
Notes
Makes 4 - 1/2 pint jars
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 45mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 0.4mg | Calcium: 1mg | Iron: 0.1mg
