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Homemade Sriracha

  • Author: Serena Poon


  • 1 large red bell pepper, seeded and chopped
  • 2 cloves garlic, peeled
  • 2 tsp red pepper flakes
  • 1 tsp maple syrup (or monk fruit)
  • ½ tsp sea salt or Himalayan salt, to taste
  • 1 tbsp. apple cider vinegar
  • ½1 small jalapeño pepper, add more as needed
  • ½1 tbsp. tomato past


1. Blend all ingredients together in a small blender or food processor. Blend until ingredients are mixed well and taste and adjust flavor per preference.

2. If not used immediately, store in a covered container in the refrigerator for 5-7 days.


There are many variations of homemade sriracha and you can play with variations of peppers, say jalapeños vs. habaneros vs. serranos to create your own signature sriracha sauce.