Easy Homemade Sriracha (15 Minutes!)

Name: Easy Homemade Sriracha (15 Minutes)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12 servings
Cuisine: Gluten-Free
Ingredients: 1 medium red bell pepper, seeded and chopped; 3 cloves garlic, peeled; 1 ½ - 2 tsp red pepper flakes ((adjust according to preferred heat level)); 1 tsp maple syrup ((or other sweetener of choice)); 1/2 tsp sea salt, plus more to taste; 1 Tbsp apple cider vinegar ((or sub white vinegar)); 1/4 - 1/2 small habanero pepper ((optional // for extra spice)); 1 Tbsp tomato paste ((adds depth of flavor))

This easy homemade sriracha comes together in just 15 minutes using fresh red peppers, garlic, and common pantry ingredients. The result is a balanced, spicy-tangy sauce with no additives—perfect for stir fries, ramen, and curries.

🌍Gluten-Free 🌍Thai-Inspired 🌍Vegan 🏷️Homemade sriracha

Total

15 min

Servings

12

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

1 medium red bell pepper, seeded and chopped
3 cloves garlic, peeled
1 ½ - 2 tsp red pepper flakes ((adjust according to preferred heat level))
1 tsp maple syrup ((or other sweetener of choice))
1/2 tsp sea salt, plus more to taste
1 Tbsp apple cider vinegar ((or sub white vinegar))
1/4 - 1/2 small habanero pepper ((optional // for extra spice))optional
1 Tbsp tomato paste ((adds depth of flavor))

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Instructions

1
To a small blender or small food processor (or in a large food processor if making a double batch) add bell pepper, garlic, red pepper flakes, maple syrup, salt, apple cider vinegar, and habanero (optional).
2
Option to briefly cook tomato paste in a small metal or non-stick pan over medium-low heat for 5 minutes, stirring frequently, to slightly reduce the raw tomato flavor. Otherwise, add to the blender or food processor, no cooking required.
3
Blend until well mixed, then taste and adjust flavor as needed, adding more tomato paste for depth of flavor / tomato flavor, salt to taste, red pepper flake or habanero for heat, maple syrup for sweetness / to balance the flavors, or vinegar for acidity. We added a bit more red pepper flake and salt.
4
Use immediately, or store covered in the refrigerator for up to 7 days, sometimes longer (discard when the flavor or appearance appears off). Note that the color deepens and the texture thickens after refrigerating overnight. Option to freeze leftovers into ice cube molds to use as needed (store in a sealed container in the freezer for up to 3-6 months).

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Tips & Notes

Pro tips

Blend until completely smooth for authentic sriracha texture; chunky paste won't have the same consistency as store-bought.
Taste and adjust salt after blending—1/2 tsp is a baseline, but you may need more depending on ingredient salinity.
Let the sauce sit for 5 minutes after blending to allow flavors to meld before serving.
Start with 1/4 habanero if new to spicy condiments; you can always add more next batch.

Substitutions

Red pepper flakes → fresh Thai chilies or jalapeños (adjust quantity; fresh peppers are milder)
Apple cider vinegar → white vinegar or rice vinegar (rice vinegar yields slightly sweeter result)
Tomato paste → roasted red pepper paste (adds sweetness, skip or reduce maple syrup)
Maple syrup → honey or agave nectar (1:1 ratio, flavor profile shifts slightly)