Affordable Sriracha Ketchup
A homemade sriracha-ketchup hybrid that costs a fraction of specialty versions. This tangy, spicy-sweet condiment comes together in minutes with pantry staples and works beautifully on fries, burgers, tacos, or as a dipping sauce. Adjust the heat and sweetness to your taste.
Steps
Before you start
- Gather all ingredients and measure them before starting
- Use a clean glass jar for storage
Combine base ingredients
- In a medium bowl, pour 1 cup (240 ml) ketchup, 2 tablespoons (30 ml) sriracha, and 1.5 tablespoons (22 ml) honey.
- Use a small whisk or fork to stir and blend the mixture until the honey is fully incorporated and the color is uniform, about 1 minute.
- The sriracha will create reddish streaks that gradually blend into the ketchup.
+ Show details− Hide details
Ready when: Mixture is smooth and evenly colored
Tip: Don't use an electric mixer; hand whisking gives you better control and prevents overworking the sauce.
Add vinegar and garlic
- Add 1 tablespoon (15 ml) rice vinegar and ¼ teaspoon (1 g) garlic powder to the bowl.
- Whisk vigorously for 30 seconds until all ingredients are fully integrated.
- The sauce should smell noticeably of garlic and vinegar, with a balanced sweet-spicy aroma.
+ Show details− Hide details
Ready when: No visible streaks of individual ingredients remain
Tip: If you only have white vinegar or apple cider vinegar, use slightly less (¾ tablespoon / 11 ml) as they are sharper than rice vinegar.
Taste and adjust seasoning
- Dip a clean spoon into the sauce and taste it.
- If you want more heat, add another ½ teaspoon (7.5 ml) sriracha.
- If it's too vinegary, add another ½ teaspoon (7.5 ml) honey.
- For brightness, add the optional ½ teaspoon (2.5 ml) fresh lime juice if using.
- Whisk again until combined.
+ Show details− Hide details
Ready when: Flavor balances heat, sweetness, and tang to your preference
Tip: Add adjustments in small increments and taste after each—it's easy to add more but impossible to remove excess heat or acidity.
Transfer and rest
- Pour or spoon the sriracha ketchup into a clean 16 oz (475 ml) glass jar with a tight-fitting lid.
- Seal the lid and let the sauce sit at room temperature for 5 minutes.
- This brief resting allows the flavors to begin meld together.
+ Show details− Hide details
Ready when: Sauce is fully transferred and jar is sealed
Tip: Use a glass jar rather than plastic—it won't stain and won't absorb spicy aromas.
Good to know
Tips
- Make a double batch and give jars as gifts—this sauce costs under $3 to make and tastes far better than mass-market versions.
- For a smokier version, add ⅛ teaspoon liquid smoke or smoked paprika after tasting.
- This sauce pairs perfectly with crispy fries, grilled chicken, pulled-pork sandwiches, and spring rolls.
- If the sauce separates in the jar after a few days, simply shake or stir well before using.
Make ahead
Prepare up to 1 week ahead and store refrigerated. The flavors deepen over the first 2–3 days.
Storage & reheating
Refrigerator: Up to 3 weeks in a sealed glass jar. Freezer: Up to 4 months. Room temperature: Not recommended due to the ketchup base; always refrigerate after opening. To reheat after freezing, thaw in the refrigerator overnight and stir well before using.
Substitutions
- rice vinegar → apple cider vinegar or white vinegar. Use ¾ tablespoon (11 ml) instead of 1 tablespoon, as these are more acidic than rice vinegar.
- honey → brown sugar or light agave syrup. Use the same weight/volume; brown sugar adds slight molasses notes. Agave is slightly thinner but creates a smoother texture.
- sriracha hot sauce → sambal oelek or any red hot sauce. Start with 1.5 tablespoons and adjust to taste—some hot sauces are much spicier than sriracha.
- garlic powder → 1 small clove fresh garlic, minced very fine. Adds a fresh punch but won't keep as long; use the condiment within 5–7 days if substituting with fresh garlic.
More sauces
See all →
Find more like this
- Method
- No-Cook