Homemade Sriracha


When you start “eating clean,” as the kids call it these days, suddenly everything gets more difficult.

Every label is scrutinized; every ingredient, dissected; every pre-packaged food must somehow justify its existence in your house. The days of picking up salad dressing at the store on your way home from work are over. If you want dressing, or stock, or even a tortilla, you’re going to have to make it from scratch.


Sriracha is one of those condiments that should be clean, but isn’t. One look at the label is enough to make me want to never sprinkle that vivid red sauce on my eggs again. But since, like Hansel, Sriracha is “so hot right now,” that’s not an option. What’s a paleo girl to do?

Make her own, of course. With help of Nom Nom Paleo: Food For Humans, I was able to find a recipe for homemade red chili garlic sauce that nearly replicated the heat and the intense flavor of the original. This homemade condiment is suitable for use alone or in any Sriracha-based recipe you like — and now you’re fully prepared for the impending Srirachapocalypse.

Homemade Sriracha
  • 1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
  • 8 garlic cloves, peeled and smashed
  • ⅓ cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 3 tablespoons honey
  • 2 tablespoons Paleo-friendly fish sauce
  • 1½ teaspoons kosher salt
  1. Prep your veggies, removing seeds and most of the ribs from the jalapenos. I highly recommend using medical gloves for this and not touching, you know, your face. At all. Feel free to keep the ribs and seeds in for an even spicier flavor. Chop roughly.
  2. Throw everything — veggies, tomato paste, fish sauce, vinegar, everything — into a food processor and blitz until absolutely smooth. There will be froth, but don’t freak out.
  3. Pour the purée into a medium saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally.
  4. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell. Taste and adjust for seasoning if necessary.
  5. Transfer the sriracha to a jar (or three) and allow the sauce to cool. Keep in the fridge for up to a week.
By Michelle Tam

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