Homemade Sriracha


Our from-scratch sriracha combines Fresno chiles with jarred roasted red peppers for a tongue-tingling condiment with serious heat and an edge of sweetness. The process is simpler than you might expect: Blitz the ingredients in a food processor, strain the mixture into a saucepan, simmer until thickened, and voilà—a vibrantly red hot sauce that adds a delightful kick to everything from bacon to chocolate bark.

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24 serving(s)

Total Time:
45 mins



Tame the Flame: Spice level will depend on the chiles. Taste the tip of one and if it’s too hot, replace some with roasted red peppers. Just make sure the total weight of the peppers remains the same.

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Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).

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