Aged Sriracha Hot Sauce Recipe

A simple fermented red chile hot sauce with garlic and vinegar that develops bright, tangy flavor as it ages.

Prep Time3

Cook Time15

Total Time18

Servings: 2 servings

2 pounds Fresno chiles or other red chilies
9 cloves garlic
2 teaspoons kosher salt or 1 teaspoon table salt
6 tablespoons distilled white vinegar plus additional 3 tablespoons for thinning each sauce after sieving

Wash the chiles and remove the stems; if you prefer a milder sauce, split the chiles and remove the seeds and membranes, then discard them.
Work in two batches so the processor does not overload: place half the chiles, half the garlic, and half the salt into a food processor.
Process each batch for about 2 minutes until the mixture is very smooth and slightly foamy, scraping down the sides as needed; combine both batches in the bowl.
Scrape the blended chile mixture into a very clean 1‑quart (or larger) glass jar; cover the jar opening with a paper towel and secure with a rubber band to allow airflow while keeping insects out.
Place the jar in a cool, dark spot for 2–4 days to ferment; you should see liquid settle at the bottom and thicker sauce rise, with bubbles on top indicating activity—taste and continue fermenting up to about 7 days if desired.
Pour the fermented sauce through a fine-mesh sieve into a bowl, separating the thinner vinegary liquid from the thicker chile paste.
To each portion (the thinner and the thicker), stir in 3 tablespoons of distilled white vinegar to thin and season; if desired, blend the thicker portion for a smoother consistency.
Transfer each sauce to tightly sealed containers and refrigerate.