Home-made Fermented Sriracha Sauce

Learn how to make sriracha at home using the traditional method of fermentation and start adding this popular and flavour-packed hot sauce to your cooking.

From the book

The Hot Sauce Cookbook by
The Hot Sauce Cookbook
A hot sauce bible with 60 recipes that pack a punch
Make your own hot sauce at home
Inspiring recipes for every meal of the day


Sriracha has gone from a little-known hot chilli sauce to a global gastronomic phenomenon in just a few years. Here’s a recipe you can make yourself at home.

approx. 300ml/½ pint (1¼ cups)


200g/7oz fresh hot red chillies, chopped
150g/5oz red (bell) peppers, deseeded and chopped
4 garlic cloves, peeled
60g/2oz palm sugar
1 tsp sea salt (flakes or crystals)
1 tbsp nam pla (Thai fish sauce)
2 tbsp rice vinegar

Essential kit

You will need: a blender, food processor or food chopper and a 350ml/12fl oz sterilized jar or bottles.


Prep: 20 minutes. Ferment: 5 days. Cook: 20 minutes.

1. Blitz the chillies, red peppers, garlic, sugar and salt in a blender, food processor or food chopper until you have a coarse paste.

2. Transfer the mixture to a glass bowl and cover with cling film (plastic wrap). Set aside at room temperature (not in the fridge) for about 2 days until it starts to ferment and bubbles appear.

3. Uncover and stir the mixture, then cover again with cling film. Repeat this once every 24 hours for 3 more days.

4. Pour the fermented mixture into a blender and blitz until smooth, then strain through a fine sieve, pushing it through with a spoon, into a small saucepan.

5. Add the nam pla and rice vinegar and bring to the boil. Reduce the heat and let the sauce bubble away (not too gentle a simmer) for 10–15 minutes or until it reduces and thickens. Remove the pan from the heat and leave to cool.

6. Transfer to 350ml/12fl oz sterilized jar or bottles, then cover with a seal or screwtop lid. Store in a cool, dark place. After opening, it will stay fresh in the fridge for up to 4 weeks.


– If you don’t have palm sugar, use soft light brown sugar or even granulated instead.

– You can substitute any white vinegar for the rice vinegar.

See more recipes »

More Sauce Recipes

See more recipes »

More Chilli Recipes

See more recipes »

More Recipes from The Hot Sauce Cookbook