Discover a bold twist with this Homemade Sauce that blends fiery red chili and garlic with the subtle sweetness of ripe banana. This Sriracha Sauce reinvents tradition, ideal for dipping, drizzling, or canning recipes. Every spoonful bursts with vibrant flavor, effortlessly elevating your culinary adventures to new and exciting dimensions.

Jump to Recipe

I wanted to share my latest creation which is a homemade Sriracha that also does a nod to traditional canning recipes. I blend 10 red chili peppers that are roughly chopped with 6 garlic cloves that are minced.

The twist comes from adding a large ripe banana that I mash up really well giving a smooth texture and a natural sweetness. I then mix in 1/4 cup apple cider vinegar and 2 tablespoons rice vinegar.

To balance the heat and flavor I add 1/2 cup granulated sugar and 1 tablespoon kosher salt. This sauce packs a nutritional punch with vitamins from the peppers and antioxidants from the garlic making it a healthier dip option.

Its the perfect homemade sauce for when you want your condiments to be a bit more exciting than the store bought kind. Enjoy this DIY food as a relish or spread on your favorite stuffed hot peppers.

Why I Like this Recipe

1. I love that this recipe mixes sweet and spicy in a way that totally surprises me—who would have thought that mashed banana and chili peppers would work so well together?
2. I really dig how simple it is to throw all the ingredients in a blender and then cook it a bit on the stove; it makes me feel like I’m making something special without way too much hassle.
3. I enjoy the creative twist on the classic Sriracha—it’s like taking a familiar favorite and flipping it on its head, and that makes it really fun to experiment with in my kitchen.
4. I appreciate that the flavors get even better after a couple of days in the fridge, giving me a reason to come back to it and enjoy the sauce on different meals over time.

Ingredients

Print Recipe (No Advertisments)

Red chili peppers: They give a fiery heat and pack vitamins along with fiber.
Garlic: It brings bold flavor and important antioxidants that are good for you.
Banana: Adds natural sweetness and creamy texture while offering carbohydrate energy.
Apple cider vinegar: Provides a tangy sour punch to balance the spicy kick.
Sugar: Sweetens the mix and balances the intense heat of the chilies.

Ingredient Quantities

10 red chili peppers (stems removed, roughly chopped)

6 garlic cloves (peeled and roughly minced)

1 large ripe banana (mashed)

1/4 cup apple cider vinegar

2 tablespoons rice vinegar

1/2 cup granulated sugar

1 tablespoon kosher salt

How to Make this

Print Recipe (No Advertisments)

1. First, gather up all your ingredients and make sure your chili peppers have their stems removed before you roughly chop ’em up.

2. Peel and roughly mince the garlic cloves and mash the banana in a bowl until it has a smooth consistency.

3. Throw the chopped chili peppers, garlic, and mashed banana into a blender.

4. Pour in the apple cider vinegar and rice vinegar along with the granulated sugar and kosher salt.

5. Blend everything together until the mixture becomes smooth and evenly combined.

6. Pour the blended mixture into a small saucepan and set it on medium low heat.

7. Bring it to a gentle simmer, stirring now and then so nothing sticks, and let it cook for about 10 to 15 minutes.

8. Once you see it thicken a bit, remove the saucepan from the heat and let the sauce cool to room temperature.

9. After it’s cooled down, transfer the sauce into a clean jar or bottle.

10. Refrigerate it and let the flavors meld for a couple of days before using it, then enjoy your homemade banana Sriracha on everything you like.

Equipment Needed

1. A sharp knife and a cutting board for chopping the chili peppers and mincing the garlic
2. A bowl for mashing the banana until smooth
3. A blender to mix the peppers, garlic, banana, vinegars, sugar, and salt
4. Measuring cups and spoons to accurately add the apple cider vinegar, rice vinegar, granulated sugar, and kosher salt
5. A small saucepan for simmering the blended mixture
6. A stirring spoon to make sure nothing sticks as it simmers
7. A clean jar or bottle for storing the finished sauce
8. A refrigerator for chilling the sauce and letting the flavors meld over a couple of days

FAQ

Q: Can I adjust the spice level? A: Sure thing, if you don't like it too hot, you can remove some of the seeds or use less peppers.

Q: Why use both apple cider vinegar and rice vinegar? A: They give a balanced tangy flavor that works perfectly with the sweetness of the banana.

Q: What if I dont have kosher salt? A: No worries, you can substitute with sea salt or regular table salt, just remember to adjust the amount.

Q: How should I store my homemade Sriracha? A: Place it in an airtight container in the fridge and it should be good for around a month.

Q: Can I use fresh garlic instead of minced garlic? A: Yup, you can use fresh garlic, but mincing it first helps it mix better with the other ingredients.

If You Love Sriracha, You’ll Go Bananas Over The Homemade Version Recipe Substitutions and Variations

Instead of red chili peppers, you could try using jalapeño or serrano peppers if you want a slightly different heat and flavor.
If you dont have fresh garlic cloves, a good swap is garlic powder (about 1/4 teaspoon per clove) to save time.
If you’re out of ripe banana, you might use a small ripe mango or even a bit of applesauce as a substitute, just expect a slightly different fruit note.
For apple cider vinegar, white wine vinegar works pretty well as a replacement if that’s whats available.
Should you need an alternative to rice vinegar, lemon juice is a decent choice, though it adds a bit more tang.

Pro Tips

1. Try roasting the chili peppers in the oven for a few minutes before blending them to add a smokier flavor, but be careful not to burn ’em.
2. Wear gloves when handling the peppers if you’re sensitive to spicy stuff so you dont accidentally get irritation on your hands or near your eyes.
3. Let the sauce sit in the fridge at least a couple of days after you make it so all the flavors can blend together better; it really tastes better after a little rest.
4. If the sauce seems too thick after simmering, you can thin it out a bit with water or extra vinegar until you get the consistency you like.