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Quick Sriracha

  • 40 m
  • 1 h
Carolyn Casner
“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!”


    • ½ pound fresh red chiles, such as Fresno
    • ½ pound fresh green chiles, such as jalapeño or serrano
    • 5 large cloves garlic, peeled
    • 2 shallots, peeled and quartered
    • ½ cup distilled white vinegar
    • 1½ tablespoons molasses
    • 1¼ teaspoons salt


  • 1 Preheat oven to 425°F.
  • 2 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.
  • 3 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.
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