You will be amazed at how easy it is to make your own Sriracha sauce with fresh chiles. Normally Sriracha is fermented, a process which takes days. Here, we've shortened that method but added molasses to get strong, bold flavor. If you have an abundance of chiles in your garden or see them at the farmers' market, this is a great way to take advantage of the bounty. Be sure to wear disposable food-handling gloves while handling the chiles! Source:, May 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Place red and green chiles in a single layer on a large rimmed baking sheet. Roast until softened and black in places, 10 to 20 minutes. When cool enough to handle, remove stems and seeds.

  • Place the chiles in a food processor. Add garlic, shallots, vinegar, molasses and salt; process until pureed, stopping to scrape down sides as needed. Transfer to a medium saucepan and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, for 15 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.


To make ahead: Refrigerate in a covered container for up to 1 week.

Nutrition Facts

19 calories; total fat 0.1g; saturated fatg; sodium 245mg 10% DV; potassium 114mg 3% DV; carbohydrates 4.5g 1% DV; fiber 0.3g 1% DV; sugar 3g; protein 0.5g 1% DV; exchange other carbs 1; vitamin a iu 220IU; vitamin c 28mg; folate 6mcg; calcium 11mg; ironmg; magnesium 11mg; thiaminmg; added sugar 2g.