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diy_sriracha.jpg
With just five ingredients, and costing only a couple of bucks, Sriracha Chili Sauce probably isn’t something you need to make out of economic necessity. But imagine hosting a pho dinner for some friends and bringing out a batch of homemade Sriracha! You could have a blind taste test to see which one people like best.
DIY Sriracha by Andrea Lynn on Serious Eats; photo of Sriracha bottle by Flickr user Barron.
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Laura Cochrane

I’m an editor at MAKE and CRAFT. I like hiking, biking, and etymology.


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Comments

  1. carter @ the kitchenette says:

    I saw this Serious Eats post a while back, and I really wanted to can my sauce. (Even though we seem to eat sriracha on EVERYTHING, we still couldn’t go through that much sauce in a month before it went bad.) I used mostly the same ingredients, except because peppers are a low-acid food, you have to add more vinegar to make them safe for canning. My sauce ended up tasting much more “bright” and… how do I put it… less processed… than the commercial sauce. It was still uber, uber spicy, but had a lot more flavor behind the spiciness, than the commercial stuff seemed to. (Yes, we did do a blind taste test, haha. And it was totally awesome.)
    Just thought I’d let anyone know if they were interested in canning something similar!

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