If you haven't tried making your own hot sauce, this green sriracha sauce recipe is a good place to start. It's super simple and comes together in a flash.
This green sriracha sauce is super delicious. It's spicy with a touch of sweetness. It has a tart edge, and it's delicious on basically any savory dish!
What is green sriracha sauce?
When you picture sriracha sauce, you probably picture that iconic bottle of red sauce with a green lid. It's a Thai chili sauce made from peppers, sugar, garlic vinegar, and salt.
The green sriracha sauce recipe below simply uses jalapeno peppers in place of red chilis. It has a slightly less spicy flavor, and you can use it anywhere you'd pour on red sriracha.
Many of my favorite homemade hot sauces are raw, but this green sriracha sauce recipe is cooked. Cooking your hot sauce yields a smoother result and a bit of a mellower flavor.
When you cook the peppers, you kill some of the heat, and it lets that good, peppery taste come through a bit more. It takes more time but is so worth it if you like smothering your food in hot sauce like I do.
Like I mentioned above, this recipe is super simple.
Start by adding all of your ingredients to your blender, and puree until you have a smooth mixture.
Transfer that mixture to a saucepan, and simmer for just five to 10 minutes. Boom! Hot sauce!
If you want it even smoother, you can hit it with an immersion blender at this point or let it cool and then transfer it back to the blender for another round. Just make sure that you don't put piping hot hot sauce into your blender! It can cause the top to fly off, spraying hot sauce everywhere!
With only five ingredients, there's not much to change, but there are a couple of subs you can make, if you like!
If you can't find jalapeños that look good at the store, you can use other hot green peppers like Serranos. Poblano peppers will also work, yielding a milder sauce. Just cut them into chunks before measuring, because they're so big.
You can also replace the brown sugar with raw sugar or an equivalent amount of any other granulated sweetener. Just remember to keep the strength of the sweetener in mind.
For example, if you use stevia in place of the brown sugar, you'd use a lot less -- about ? the amount.
I don't recommend replacing the apple cider vinegar. If you really need to, though, you can use unseasoned rice vinegar or white wine vinegar. Flavor-wise, red wine vinegar will also work, but it will turn the sauce an unappetizing color.
Your finished green sriracha will keep for 1-2 weeks in the fridge stored in an airtight glass container.
If you'd like to freeze this, you can put it in a freezer-safe container. It will keep in the freezer for six months.
Green Sriracha Sauce Recipe
- 6 cups jalapeno peppers - stems removed and cut into large chunks (measured whole, then cut up)
- 8 cloves garlic
- ½ cup brown sugar
- 1 tablespoon salt
- 1 cup apple cider vinegar
- Blend all of the ingredients until smooth in your blender or food processor.
- In a small saucepan, bring the mixture to a boil, then reduce to a simmer. Stir constantly for 5-10 minutes, or until the sauce thickens enough that it clings easily to your spoon or spatula instead of running back into the pan.
- If you want your green sriracha even smoother, you can transfer your sauce back to the blender once it's cool and puree one more time.
- Store in a glass container with a airtight lid - like a mason jar - in the refrigerator. Your sauce will keep for 1-2 weeks.
Perfect! Thank you Becky! Bravo Sierra (actual).
This is exactly what I need! Bought a bottle at Aldi and it was so good, went back to get more. They've never had it again. My peppers will be big enough to pick in about a week. Can't wait to make this! Think I will can it in small jars. Thanks!
Enjoy it! It's so gratifying to make hot sauce made from peppers you grew yourself!
Is there any type of preservative we can add to this recipe to allow it to keep longer in the fridge? Would if affect flavour at all?
That's a good question, and I'm not sure about the answer. I'd hate to steer you wrong when it comes to food safety!
Hi! Do you remove the seeds or no? I can’t wait to try this!!
It depends on how hot you want it. You can leave the seeds for more heat, or remove some or all of them for a spicier result. Enjoy the sauce!
The recipe includes apple cider vinegar and is refrigerated... Why would it only last 2 weeks? Other hot sauce don't even need refrigeration... What am I missing?
A couple of years ago, I got food poisoning three times in the same year, so now I exercise super caution when it comes to food safety. :)
ay bish how many jalapenos does i need to cop from da sto fo dis hur recipe
Hmm...that can vary, since jalapenos can vary in size quite a bit.
Is this freezable?
I haven't tried! I don't see why not. The texture might change, but that might not be bad, just different. Maybe freeze a small amount, like one ice cube's worth to see? I'd love to hear how it goes!
Anyone ever try freezing this? I'm 2/3 of the way through my last bottle of green sriracha sauce from Aldi. I use it mainly in my marinades and brines so I'm thinking I could freeze it since textures not really any issue for me.
I haven't tried it, but if you do, I hope you'll report back!
I loooove having homemade hot sauce in my fridge! It's one of my favorite parts about summer. This is a big reminder that we need to make a batch before hot peppers go away. I mean in Texas they never truly go away, but still.
Mine, too! I love hot sauce. Probably too much.
oh, this sounds awesome! we put sriracha on EVERYTHING around here, and we love jalapenos. I need to try this one!