Introduction: Homemade Habanero Sriracha Sauce

About: I'm a simple guy from Massachusetts.

Getting bored with the same old Sriracha Sauce? Ready to take Sriracha on a whole new Scoville level? Or do you just need some hot sauce in a pinch?

Well you've come to the right place.

Here I laid out a delicious, beautiful, extremely hot and spicy Homemade Habanero Sriracha sauce.

Seriously, this sauce is not for sissies.

You're Going To Need:

1 1/2 pounds of Habaneros

6 Cloves of Garlic

1/2 cup of Apple Cider Vinegar

1/2 cup of Water

1/4 cup of Sugar in the Raw

1 Tablespoon of Salt

A Blender

A Colander

A Fine Mesh Strainer

A Knife

A Spoon

A Bowl

A Sauce Pan

Gloves (Optional, but Recommended)

Step 1: Prep and Chop

Clean the Habanero Peppers by washing them under running water in a Colander and Drain.

Pick off any stems.

Roughly Chop Peppers and Garlic just to make it easier to blend.

Habaneros are ridiculously hot (100,000 to 350,000 on the Scoville Scale), so removing some of the seeds and the white membrane inside the habaneros can kick back some of the heat. For my sauce, I just removed half the seeds from the peppers by running the inside of the peppers with cold water. 

Step 2: Blend

Put the chopped peppers, and garlic into the blender.

Add A Pinch of Salt

Pour 1/2 Cup of Water and Apple Cider Vinegar into the blender as well. 

I like using Apple Cider Vinegar, because it adds more of a fruity flavor to the sauce that complements the Habanero. It also helps darken the sauce a bit to make it similar to regular store bought Sriracha Sauce, but you can always use White Distilled Vinegar if you want. 

Blend for 5 minutes, until everything is a smooth puree. 

Step 3: Reduction

Pour the mixture into a saucepan on medium heat.

Wait till the mixture comes to a low simmer. 

Slowly stir in a 1/4 cup of sugar till it dissolves. 

I used Sugar in the Raw, because that's what I prefer. Most people use brown sugar to deepen the flavor in their Sriracha sauces, but any kind of sugar here is fine. 

Simmer for 20 minutes or till the mixture reduces by 1/3. 

Skim off any foam that collects on the top, and discard foam. 

Step 4: Re-blend

Pour reduced sauce into the blender again, and let it cool down for a few minutes. 

Blend for another 5 minutes to further break down the warmed peppers. 

Step 5: Strain

Pour the mixture through a fine mesh strainer. 

Push the mixture through with a spoon to drain all that hot sauce till all that's left is dry pulp and seeds.

If the mixture at this stage is still not the consistency  you want. You can add more water and vinegar to thin it out, or reduce further on a saucepan on low heat to thicken it up. 

Step 6: ENJOY!

Most recipes call for Sriracha to be fermented for a few days, but I didn't see any need for it. You're welcome to try though.

This homemade Habanero Sriracha sauce is way more hotter than usual store bought Sriracha, but it's still really good. It has the same texture, the garlic-y, sweet and sour notes of regular Sriracha sauce, but has a brighter, more vibrant, and fresher color and taste. The habaneros add a slightly more fruity, and citrus notes, but use it like regular Sriracha sauce, and you will not be disappointed. 

That is, If you still have your tastebuds left after trying some.  

This should hold for about 5-6 months. 

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