With the recipe, you'll never need to buy another bottle of Sriracha again! It's easy, quick, and in my opinion it's way tastier than the store bought stuff. (Yes, it's even better than the original Thai Sriracha!) If you're into DIY sauces, also try this easy sweet chili sauce which is also another staple in a Thai kitchen!
Here are some recipes you can use your new hot sauce for: Pad Thai (variation 2), Sweet & Sour Stir-Fry, Thai Omelette.
Watch The Full Video Tutorial!
Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
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- Red, hot chili peppers of your choice, roughly chopped (see note)
- Garlic, peeled and crushed just until broken
- Distilled vinegar (5% vinegar)
- Sugar
- Salt
Note: The original Thai Sriracha is made from spur chilies, but the popular one from Huy Fong Foods is made from red jalapenos. Fresno and red serrano chilies are two other good options. Use whichever red, hot chili peppers you have access to, as long as they have a substantial amount of flesh, so we can achieve the thick, luscious consistency iconic of Sriracha. The spiciness of this sauce will vary depending on the pepper you use, but if the peppers you have are not spicy enough for you, you can add extra Thai chilies to boost the heat.
How to Make Homemade Sriracha Hot Sauce ซอสพริกศรีราชา
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Add chilies and garlic to a small pot and add just enough vinegar to cover (you may need a little more or less than 1 cup). Simmer on low heat for about 15 minutes, or until the garlic cloves are soft.
- Transfer to a blender—if you want to tone down the heat slightly, leave behind the seeds. You can do this by using a slotted spoon to transfer just chilies and garlic to the blender, then pour remaining vinegar into blender through a strainer to catch seeds. (See video for this technique).
- Blend until smooth.
- Strain the sauce through a fine mesh sieve into a small pot, pushing out as much liquid as possible with a rubber spatula, and occasionally scrape the bottom of the sieve with a knife to get the sauce that is hanging on there.
- Put the sauce back on the stove over medium heat. Add salt and ¼ cup sugar and stir until the sauce comes to a simmer. Remove from heat, taste, and adjust seasoning with the remaining sugar if needed.
- Store in an airtight container in the fridge, it should last you a few months.
Homemade Sriracha Hot Sauce ซอสพริกศรีราชา
- Yield: About 1 cup
Ingredients
- 150 g red, hot chili peppers of your choice, roughly chopped (see note)
- 10 cloves garlic, peeled and crushed just until broken
- About 1 cup distilled vinegar (5% vinegar)
- About ¼ cup + 1-2 tablespoon sugar
- 1 teaspoon salt
Note: The original Thai Sriracha is made from spur chilies, but the popular one from Huy Fong Foods is made from red jalapenos. Fresno and red serrano chilies are two other good options. Use whichever red, hot chili peppers you have access to, as long as they have a substantial amount of flesh, so we can achieve the thick, luscious consistency iconic of Sriracha. The spiciness of this sauce will vary depending on the pepper you use, but if the peppers you have are not spicy enough for you, you can add extra Thai chilies to boost the heat.
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
- Add chilies and garlic to a small pot and add just enough vinegar to cover (you may need a little more or less than 1 cup). Simmer on low heat for about 15 minutes, or until the garlic cloves are soft.
- Transfer to a blender—if you want to tone down the heat slightly, leave behind the seeds. You can do this by using a slotted spoon to transfer just chilies and garlic to the blender, then pour remaining vinegar into blender through a strainer to catch seeds. (See video for this technique).
- Blend until smooth.
- Strain the sauce through a fine mesh sieve into a small pot, pushing out as much liquid as possible with a rubber spatula, and occasionally scrape the bottom of the sieve with a knife to get the sauce that is hanging on there.
- Put the sauce back on the stove over medium heat. Add salt and ¼ cup sugar and stir until the sauce comes to a simmer. Remove from heat, taste, and adjust seasoning with the remaining sugar if needed.
- Store in an airtight container in the fridge, it should last you a few months.
Steve W says
Per my Thai wife this is better than any Sri racha commercially available. Always a squeeze bottle around for use on everything. I even use a tablespoon in brownies!
Note: I made one small change. I add one small tomato. I find it gives the sauce a slight roundness (for lack of a better word.
Kate says
Would you recommend bath canning for longer shelf storage? If so, any recommendation?
Pailin Chongchitnant says
You can absolutely can it. I don't have any recommendations but i don't think it requires anything special, just water bath canning is fine.
Jan Lovli says
I live in Sa Kaeo Province, Thailand, and its impossible to buy Sri Racha sauce in my town, not truly impossible, there is 1 brand it is like babyfood ,"Sri Racha,sriracha panich" it is medium hot = no heat, just meh, boring, so with your receipe as my base i am making my own version i call it Sri Sakaeo sauce, using 20/20/40 of Prik Kee noo suan, prik kaleang, and chee fah deng, everything else is pretty much as recipe describes, but with this im getting a hotter, and more versatile Sri sauce, for cooking, dipping, marinating, etc, love your youtube videos btw.
Stev says
My Thai wife (central) swears this is as good as the real thing. We haven’t bought sriracha in years - not even the Thai brand!
Mary says
Hello - I made your Thai sriracha and the colour and texture is beautiful. No seeds. Unfortunately it is much too spicy for us. Is there a way to reduce the spice at this point? My peppers must have all been quite hot!
Irina says
I simply add part of hot chillies and part of sweet peppers. I try my chillies by licking the part with seeds carefully, to determine appr. amounts of both in the recipe. If final product is too mild, I add some kochukaru (mild korean chilli flakes) at blending stage.
Denise says
This has been my go-to sriracha recipe now for a couple of years. Before that I made mine fermented. Honestly, though, I couldn’t tell the difference once the sriracha is added to the food. I’m making some right now, but I’m roasting the chilis in the oven beforehand to see what that does to the flavour profile. I’ll keep you posted.
Johnny C. says
Just made this sauce with a quart of lacto-fermented peppers and garlic that had been fermenting together in a 6% salt brine for about 4 weeks. The peppers were a mix of red jalapeno and "red chili hot" peppers (probably a cayenne variety). Left all the seeds in and blended with an immersion blender. Left out the salt since the peppers and garlic were brine-fermented. Great flavor! Super hot initially, since I left all the seeds and pith in, but fades fairly quickly. Dabbed some on peanut butter on a cracker to test it. Will make a killer hot peanut dipping sauce.
Bahadur essa says
Good
Mike says
No fermentation? That is very suspicious
Joe says
Fermentation yields a richer, more complex flavored sauce but is not necessary. If you’re looking for something quick this is the way to go.
GRACE LONDRES says
Hey! Love this! Hoping I can make some for a family member, but I need to know how long I can keep it before it goes bad. Even if I have to keep it in the fridge. How long do you think this can last up to if I need to wait to give it to them?
Audrey Robinson says
Hi Pai, I made the pad Thai and sriracha. Both turned out well. Love your recipes and they r easy to follow.
Leslie Gayle says
I really like my sriracha. I bought thai red chilies even though you said not to...but that was all the store had and I totally forgot that you had said not to. They have so many seed in ratio to the flesh of the pepper so I scraped most of the seeds out of them after slicing them in half. I had to cook the sauce longer than half an hour because the skins are so darn tough. Anyway they were finally soft enough to blend. After sieving the mixture we did a taste test with Frank's Red Hot. Franks, by comparison, tasted like hot vinegar and is quite watery. My sriracha was thicker and did not taste of vinegar at all. It has a taste of sweet but is far far from being sweet. I couldn't tell there were 12 cloves of garlic in it even though the final amount of sriracha is not quite a cup's worth. The salt has obviously blended and smoothed out all the ingredients' flavours. Very complex and very bold. Definitely heat is there but surprisingly, leaves your mouth quite quickly. Can't wait to put it on my fried eggs and hash browns tonight which I will be serving with fried leftover barbeque strip loin which I slice up thin like bacon. Mmmm. Thank you for this easy recipe. Next time I will use one of your recommended chili peppers.
Lori Munn says
YUMMY Recipe but I love 99% of all your recipes thank you!
Rori says
You can play around with spiciness with the amount of seeds you strain out or leave in. Most Thai Chili sauces have some seeds in them.
Shirell says
Awesome Sauce
Abolla says
Hi Pai
Thnx for the recipe. Always by my hot sauce but I’d love to try this one it’s seem way too easy to. Question thought what if it become too spicy is there is way to reduce a heat after I finish it ?
Jacqui says
I'm too lazy to make this sauce. What's your favourite store bought sriracha?