homemade sriracha
Food52's first viral recipe · fermented chili
hot flash cook
hot flash cook fermented sriracha
serves 12
ingredients
- 1 lb fresh Fresno peppers, stemmed (not Thai bird chiles)
- 6 cloves garlic
- 2 tbsp date sugar
- 1½ tbsp sea salt
- 3 tbsp apple cider vinegar (raw, with the mother)
method
- Blend the Fresno peppers, garlic, date sugar, and salt into a coarse paste.
- Transfer to a clean jar and cover it lightly (not airtight, so it can breathe).
- Leave at room temperature about 3 days to ferment, stirring once a day.
- Blend again with the apple cider vinegar until smooth; strain if you like it silky.
- Bottle and refrigerate.
the swaps that make it work
2 tbsp table salt
→ 1½ tbsp sea salt
Sea salt has trace minerals like magnesium and iodine without additives, and a smaller volume still preserves the sauce while lowering total sodium by 40%—better for bone health.
3 tbsp distilled white vinegar
→ 3 tbsp raw apple cider vinegar (with mother)
Raw ACV contains live cultures that improve gut health and acetic acid that helps regulate blood sugar; the 'mother' (bacterial culture) aids calcium absorption and heart health.
nutrition per serving
Powered by USDACalories
26 kcal
Protein
1g
Fiber
0.6g
Saturated fat
0.1g
Added sugar
1.5g
Sodium
220mg
Powered by USDA where matched · % daily values per FDA guidelines
Recipes are informational — not medical or dietary advice. Draft — review & adjust.