Homemade sriracha is incredibly easy to make and allows you to experiment with different spice levels! In this post I will show you three different ways to adjust the spice level and provide you with a list of different chillies on the spice spectrum. You can also read about the difference between chillies and peppers and how you can use both in the recipe!
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- Chillies vs. peppers
- The spice spectrum
- Preparing the chillies & peppers
- Recipes that taste good with homemade sriracha
Chillies vs. peppers
According to their biological composition, they have two different geneses. A pepper is from the genus, piper, while a chilli is from the genus, capsicum. Members from the genus, capsicum, are much higher on the spice spectrum. So, if you are looking for something milder, stick to peppers!
The Spice Spectrum
Here are some popular chillies and peppers from least spicy to most spicy:
- sweet bell pepper
- banana pepper
- jalapeño chilli pepper
- serrano chilli pepper (sold in most UK supermarkets labelled “mixed red and green chillies”)
- cayenne pepper
- bird’s eye chilli
- scotch bonnet
- habanero chilli
Preparing the chillies & peppers
Before we get started, decide what chillies and/or peppers you are going to use and read the three options below for some guidance.
How to adjust the spice level – three different ways
Option 1. Choose your chillies wisely. Stick to mild chillies and sweet peppers or go for extra hot chillies! Have a look at the spice spectrum for ideas.
Option 2. Get rid of the insides. The flesh of the chillies are where the heat comes from. So cut out the white flesh and seeds if you’d like a milder chilli. This works well if you really like the taste of one type of chilli, but don’t want the extra spice that comes with it. Experiment with different spice levels and maybe cut out just some of the flesh!
Option 3. Bulk up your hot sauce with sweet bell peppers. This slightly changes the overall “sriracha” flavour, but it will create a milder hot sauce. Be sure to discard the flesh and seeds of sweet bell peppers, as these tend to be bitter.
How to chop the spicy chillies and peppers
Step 1. First, chop the chillies and/or peppers carefully while using kitchen gloves (highly recommended, as it can burn your skin). You can use a mix of any chillies or peppers you’d like! I recommend sticking to either all green or all red for more of a vibrant coloured hot sauce. Chop the stems off and discard.
How to blend the prepared chillies and peppers
Step 2. Once the chillies are chopped, add all the ingredients to a blender and blend until smooth. Next, pour the liquid mixture into a pan and bring to a simmer. Simmer on low for about 20 minutes or until it has reduced down into a thicker consistency.
How to store the sriracha hot sauce
Step 3. Lastly, store the homemade sriracha in a squeezable bottle. If you don’t have a bottle, you can store it in an air-tight container or glass jar. Alternatively, store it in a plastic bag, thinly slice the corner off, and drizzle over your food! It stays fresh in the fridge for up to 3 months.
I like using these Weck Glass Jars. Weck make all different sizes and they are wide neck, so they are easy to clean!
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Recipes that taste good with homemade sriracha
- Peanut Sesame Lime Noodles with Garlic Prawns
- Crunchy Cabbage Salad with Toasted Ramen Noodles
- Lime Roasted Salmon and Coconut Rice
Easy Homemade Sriracha Hot Sauce
- 100 g mixed chillies and/or hot peppers or 1 cup
- 160 ml vinegar (white, apple cider, rice, or wine vinegar) or ⅔ cup
- 160 ml water or ⅔ cup
- 2-3 garlic cloves, peeled
- 1 tsp salt
- 1-2 tbsp sugar
- First, while wearing gloves, chop the chillies. Get rid of the stem and some of the seeds and/or white flesh (if you don't like it too spicy). I recommend sticking to either all green or all red chillies to keep a vibrant colour.
- Peel the garlic and toss all of the ingredients into a blender. Blend until smooth.
- Pour the spicy liquid mixture into a pan and bring to a simmer. Simmer on low for 20 minutes until it has reduced down into a thicker consistency.
- Pour into a squeezable bottle and store in the fridge. If you don't have a bottle you can store it in an air-tight container, jar, or plastic bag (cut the corner of the plastic bag to drizzle over foods). Keep in the fridge for up to 3 months.