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.