20-Minute Fermented Sriracha Sauce
A tangy, spicy homemade sriracha made by fermenting fresh red chilies, bell pepper, and garlic for 4-7 days, then finishing with fish sauce, vinegar, and olive oil. The fermentation develops complex flavors while the optional sweetener balances heat. Perfect for condiment lovers seeking depth beyond store-bought versions. Serve alongside Asian dishes, tacos, or eggs. This method preserves the sauce for months while capturing probiotic benefits from natural fermentation.
Ingredients
- 1 lb red chilies, wholemix jalapeño/serrano/Thai1:1heat-adjustable
adjust ratio for mild to hot
- 4 oz red bell pepper, medium
- 6 garlic cloves, peeled
- 1 ½ tsp salt, pink Himalayan
- 2 tbsp fish sauce
- 2 tbsp extra virgin olive oil
- 5 ½ tbsp apple cider vinegar or coconut vinegar
- 1 ½ oz Sukrin Gold or Erythritol or Swerve, low-carb sweetener(optional)honey or brown sugar40greplace sweetener option
2
- liquid stevia, SweetLeaf or NuNaturals brand(optional)
Instructions
- 1
Wear protective gloves throughout handling
- 2
Wash chilies and bell pepper, remove stems, halve, and discard seeds and membranes
- 3
Peel and roughly chop garlic
- 4
Blend chilies, bell pepper, garlic, and salt in food processor until pureed smoothie-like consistency
- 5
Pour puree into sterilised 1-quart glass jar
- 6
Cover with cheesecloth and secure with kitchen string or rubber band
- 7
Place in cool, dark cupboard for 4-7 days until foamy and bubbly
- 8
Taste at 4 days and decide fermentation length up to 7 days
- 9
Transfer fermented mixture to food processor
- 10
Add olive oil, fish sauce, and vinegar
- 11
Add sweetener if desired
- 12
Blend briefly until combined
- 13
Strain through fine mesh sieve and let drip naturally
- 14
Transfer thick sauce to sealed jar for storage
Tips
Wear nitrile gloves when handling chilies to prevent capsaicin burns on skin lasting hours or days
Do not force sauce through sieve; allow gravity drainage to preserve texture and prevent bitterness from pulp
Reserve chili liquid separately in small jars for tabasco-style condiment with extended shelf life
Good to Know
Sealed jar in refrigerator for up to 4 months. Reserve chili liquid in separate small jars, refrigerated. Both keep full duration.
Fermentation period required; cannot accelerate. Prepare ingredients day-of, ferment 4-7 days ahead, finish processing 1 day before serving.
Spoon onto tacos, rice bowls, eggs, pizza, or grilled proteins. Use as dipping sauce for spring rolls or roasted vegetables. Pair with Asian cuisines or Latin dishes.
Common Mistakes
Skip gloves to avoid severe capsaicin burns lasting days
Do not pack seeds and membranes into jar to avoid off-flavors and bitterness
Avoid forcing sauce through sieve to prevent pulp emulsion and texture loss
Do not skip sterilization of jar to prevent mold or unwanted fermentation
Substitutions
adjust ratio for mild to hot
2
FAQ
Can I use green chilies instead of red?
No. Green chilies are unripe and lack the sweetness and depth needed for sriracha fermentation. Red chilies develop complex flavors during fermentation. Use red varieties exclusively for proper results.
What if my sauce develops mold or smells off during fermentation?
Discard batch immediately. Mold indicates contamination from unsterilized jar or improper covering. Always sterilise jar with boiling water and ensure cheesecloth allows airflow while blocking particles.
How long can I keep finished sriracha in the fridge?
Up to 4 months in sealed jars. The reserved chili liquid also keeps 4 months refrigerated. Both should show no mold, off-odors, or separation before use.