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Claire’s Sriracha Sauce

By Claire Handleman


Difficulty: Easy

Prep time: 5 minutes

Cook time: 10-15 minutes

Servings: 1 1/2 cups


  • 1 1/2 lbs (substitute fresno peppers if you can't find), seeded and membranes removed red jalapeños
  • 7 or 8 large cloves peeled garlic
  • 1/3 cup apple cider vinegar
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons fish sauce
  • 3 tablespoons honey
  • 3 tablespoons tomato paste


Blend all ingredients in a blender on high until completely smooth.

Pour into a pot and place over medium-high heat. Bring to a boil, then reduce to a simmer. Cook 10-15 minutes until the sauce no longer tastes raw and the foam has subsided.

Let cool, then transfer to a jar or a squeeze bottle.

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