Hawaiian Chile Pepper Sriracha

Who doesn't like sriracha? It's fun to make and easy to do.

If you don't have access to Hawaiian Chile Peppers, use thai bird chiles.

***WARNING*** this will be SPICY.

E ai ka kou (let's eat).


1.50 lbs Red Jalapeno

1 lb Hawaiian Chili Pepper

6 ea Garlic Clove

4 Tbsp Brown Sugar

1 Tbsp Kosher Salt

4 oz Distilled Vinegar


  1. Puree the chilies, salt, sugar and garlic- into a fine mixture (do not puree until liquified).

  2. Put into a glass jar. Cover lightly with plastic wrap or use an airlock.

  3. Let stand in a dark, room temperature environment.

  4. When bubbles start, stir mixture.

  5. Let it go until it stops rising.

  6. Blend the mixture with the vinegar.

  7. Strain the mixture into a stainless steel pot.

  8. Over medium heat, bring the mixture to a boil and then reduce back to a simmer (you will need to stir so the mixture doesn't burn).

  9. Reduce over low heat until the desired consistency is reached.

  10. Cool and season with salt.

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