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 was sort of a consolation recipe for me. Remember that big batch of shredded serrano hot sauce that I made? I was adding some to guacamole a couple of weeks ago when the jar slipped out of my hand and shattered on the kitchen floor. It was a sad story, and I decided to cook up a spicy silver lining.
Dave and Darrol are not crazy about spicy food, so I tend to cook things up on the mild side and then douse my own plate in hot sauce. Store bought hot sauces are delicious, but I really love making my own at home.
Check out all of these hot sauces! You can really make homemade hot sauce as easy or complicated as you like.
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 a cooked hot sauce. 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.
Your finished green sriracha will keep for 1-2 weeks in the fridge stored in an airtight glass container.
Green Sriracha Sauce Recipe
- 6 cups jalapeno peppers – stems removed and cut into large chunks (measured whole, then cut up)
- 8 cloves garlic
- 1/2 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.