You can easily approximate sriracha sauce in powder form, following this method. Adjust the ingredients to taste. This was inspired by Khang Starr’s sauce recipe.
Dried peppers, a mix of mild, medium and hot. One should a red bell pepper or similar, some habanero level and a few super hot. Estimate 5-6, mild to medium heat, 7-8 hab level, and 3-4 super hot, plus the 1 red bell.
1/2 tsp -salt
1/2 to 1 tsp – sugar
1 Tbsp – dried garlic
Process (I get commissions for purchases made through links. This is at no cost to you and helps support my site and YouTube channel.)
I get commissions for purchases made through links in this post. This is at no extra cost to you and helps support my site and YouTube channel.
Overview of the process
It’s easy to use a large, heavy mortar and pestle to grind out fresh pepper spice blends that taste great. All you need are dried peppers, and what ever herbs or spices to go with it. Put it all in the bowl and crush it up. I start by pounding, then grinding and cycle through until it is the consistency that I want.
I purchased my mortar and pestle at a local Asian market. The interior bowl is 6 inches in diameter. You can find a comparable sized mortar and pestle at Amazon.
To dry your herbs you’ll need a dehydrator. I use this cheap Presto Dehydro and it works great.
I usually just mix small batches that I can use and share. But if you made a lot that you wanted to keep long term, it’s best to vacuum seal it. I recommend using a Foodsaver sealer with a mason jar attachment. If you had to pick between wide or regular mouth, I think the wide mouth type work best.
Here’s a video I made showing step by step how to do this. I also share good tips on storing your blend.
Pepper powder is very simple to make. You first dehydrate the peppers, then crush them to the consistency that you want. For a very fine powder, using something like a smoothie maker (nutri bullet, nutri ninja, etc…). For more granular, flaky consistency, use a mortar and pestle. Powder/flakes taste better if the seeds are removed. For storing the bulk of your powder or flakes, it’s best to use a vacuum sealer. This will prevent the absorption of moisture from the air. Moisture will make the powder cake, and decrease the shelf life dramatically.
How to make pepper powder:
Dehydrating and storing basics:
Links to all the products I used or referenced in the videos: