Yield
14 oz
Chilies
8.8 oz
Ferment
5 days
Heat: Medium (2,500–8,000 SHU)
8.8 oz
1.6 oz
3.2 oz
5 days
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Inputs
Result
16 oz batch. Chilies = 16 × 0.55 = 8.8 oz. Vinegar = 16 × 0.20 = 3.2 oz. Garlic = 16 × 0.10 = 1.6 oz. Yield = 16 × 0.85 = 13.6 ≈ 14 oz.
Inputs
Result
32 oz batch. Thai chili at 0.5x ratio = 32 × 0.55 × 0.5 = 8.8 oz. Vinegar = 32 × 0.20 = 6.4 oz. Yield = 32 × 0.85 = 27.2 ≈ 27 oz.
The classic sriracha ratio by weight is 55% fresh red chilies, 20% distilled white vinegar, 10% garlic, 10% sugar, and 5% salt. For a 16-oz batch, that means about 8.8 oz chilies, 3.2 oz vinegar, 1.6 oz garlic, 1.6 oz sugar, and 0.8 oz salt.
| Chili Type | Heat Level | Ratio Adjust | Flavor |
|---|---|---|---|
| Red Jalapeño | Medium | 1.0x | Classic sriracha |
| Fresno | Medium | 1.0x | Fruitier, sweeter |
| Thai Chili | Hot | 0.5x (use half) | Much spicier |
| Serrano | Med-Hot | 0.8x | Brighter, sharper |
Ferment the chili mash for 5–7 days at room temperature for a classic tangy sriracha flavor. Shorter fermentation (3 days) produces a fresher, brighter sauce. Longer fermentation (10–14 days) creates a deeper, more complex flavor similar to aged hot sauces.
Traditional sriracha uses red jalapeños (ripe jalapeños that have turned red). Fresno peppers are an excellent substitute with a fruitier flavor. For more heat, use serrano peppers at 80% of the recipe amount, or Thai chilies at 50% to avoid overwhelming spiciness.
Properly fermented sriracha lasts 6–12 months in the refrigerator thanks to its high acidity (vinegar), salt content, and capsaicin. The flavor continues to develop and mellow over time. Store in clean glass bottles with tight lids.
Read our guide
Read our guide
General hot sauce recipes and ratios
Honey garlic and hot honey ferments
Salt, chili flakes, and brine for kimchi
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Last Updated: Mar 19, 2026
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