By now you\u2019ve probably heard of (or even tried) sriracha sauce. This famous chili sauce has popped up in stores and even restaurants all over. It\u2019s surprisingly easy to make, adds a nice kick to foods, and you can even ferment it for added probiotics!<\/a><\/p>\n The original sauce was made with red chillies in Si Racha, Thailand. A Vietnamese immigrant, David Tran<\/a>, crafted his own version and launched Huy Fong Sriracha, named after the ship that brought him to America. Made with Thai chili peppers it\u2019s been a growing trend since the 80\u2019s, but really came into vogue in the past few decades.<\/p>\n This once-obscure condiment (at least in the U.S.) has enjoyed a meteoric rise in popularity<\/a> in the last few decades. In 2010 it was named \u201cIngredient of the Year\u201d and is a popular condiment popping up on restaurant menus and in snack foods everywhere.<\/p>\n Huy Fong is considered the original sriracha sauce (nicknamed \u201cRooster Sauce\u201d), though many other brands have popped up since. There are entire websites, cookbooks, and fan clubs devoted to this condiment. While they debate the best brands and recipes, I prefer to make my own!<\/p>\n One advantage of pre-made Sriracha sauce is that it practically never goes bad. And like ketchup, it\u2019s very versatile. Unfortunately, also like ketchup,<\/a> sriracha contains quite a bit of refined sugar<\/a> and a few preservatives that allow its long shelf life.<\/p>\n Like most things, homemade hot sauce is healthier than store bought. The process of making sriracha is much easier than you might think!<\/p>\n This recipe is inspired by the famous Rooster sauce, but you can optionally ferment it, which extends the shelf life. Fermentation also increases the vitamins naturally preserves the food. You\u2019ll often find other veggies fermenting<\/a> on my countertop too.<\/p>\n The only ingredient you may not have is fish sauce, but I\u2019d encourage you to grab a bottle before making this. This unusual sauce gives sriracha a depth of flavor and is a wonderful addition to many other recipes.<\/p>\n My favorite brand is Red Boat Fish Sauce. <\/a>It also tastes great with lots of recipes, especially any with an Asian theme. If you can\u2019t have or really don\u2019t like fish sauce, you can use equal parts bone broth and coconut aminos<\/a> to substitute.<\/p>\n Here\u2019s how to make your own sriracha sauce recipe!<\/p>\n \tWhat is Sriracha?<\/h2>\n
Homemade Sriracha Sauce Recipe<\/h2>\n
Sriracha Recipe Secret Ingredient: Fish Sauce<\/h3>\n
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Lacto-fermented Sriracha Recipe<\/h2>\n