Molly's CRAZY Hot Sriracha Sauce

Molly May
The inspiration for Molly’s CRAZY Hot Sauce

I revised and updated my sriracha sauce recipe this year. When looking at other recipes out there, I noticed they all had fermented peppers. As I’ve recently gotten on a fermenting kick (kimchi was my first attempt), I thought I would try fermenting my peppers first. I combined it with elements my general hot sauce recipe and think that it turned out really well. It has a nice vinegar tang, a kick that sits in the middle of your tongue (versus burning your throat), and still has tons of flavor.

It is very liquidy, so I may try using bottles next time or thickening it (tomatillos, tomato paste, etc.). I think this is a recipe that I will always be editing, updating, and hopefully making better each time. It’s not a true sriracha sauce, but an inspired hot sauce.

I called it Molly’s CRAZY Hot Sauce in honor of our crazy-bananas Molly May.

Molly's CRAZY Hot Sriracha Sauce

Molly's CRAZY Hot Sauce


Fermenting Ingredients

  • 1 lb chili peppers*
  • 1/2 lb tomatoes
  • 1 head garlic roasted
  • 3 tablespoons brown sugar
  • 1 tablespoon sea salt
  • 1/3 cup water

Other Ingredients

  • 1 white onion roasted
  • 1 cup white vinegar
  • 6 tablespoons rice vinegar
  • 1 28 oz can crushed tomatoes
  • 2 tablespoons fish sauce
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon dry mustard


  • Broil / char the peppers and remove the skins and seeds.
  • Place all the fermenting ingredients in a blender and blend until finely chopped. Pour into a glass jar, place an airlock cap on, then screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. 
  • Once fermented, place all ingredients in a blender and blend until smooth. Put into a large sauce pot and bring to a simmer.
  • Take the jars you are using and put into a canning pot, and fill with hot water until the jars are covered. Bring the water to a light boil while preparing the below.
  • Put their lids in a small sauce pot and cover with water. Bring the water to a boil, then turn down to a low simmer.
  • Remove the jars one at a time from the canning pot, ladle the sauce into the jar wiping the rims clean. Top with a lid, use a pair of oven mitts or a towel to screw the lids on tight.
  • Place the filled jars back into the canning pot, making sure water covers them, and let boil gently for 7 minutes.
  • Remove from the water and let cool.


* I used mostly jalapeno's, with a few habernero and Indian green chilies.
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