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    Home » Recipes » All Recipes » Sauces & Pastes » Homemade Sriracha Hot Sauce ซอสพริกศรีราชา

    Homemade Sriracha Hot Sauce ซอสพริกศรีราชา

    Published: Oct 2, 2015 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

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    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!)

    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!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

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    homemade Sriracha

    Homemade Sriracha Hot Sauce ซอสพริกศรีราชา

    ★★★★★ 5 from 5 reviews
    • Author: Pailin Chongchitnant
    • Yield: About 1 cup
    Print Recipe
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    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 Tbsp sugar
    • 1 tsp 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.

    Ingredients & Tools I Use


    Instructions

    1. 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.
    2. 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).
    3. Blend until smooth.
    4. 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.
    5. 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. 
    6. Store in an airtight container in the fridge, it should last you a few months.

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    Reader Interactions

    Comments

    1. Bahadur essa

      June 12, 2022 at 3:11 am

      Good

      Reply
    2. Mike

      December 29, 2021 at 1:28 am

      No fermentation? That is very suspicious

      Reply
      • Joe

        February 26, 2022 at 2:59 am

        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.

        Reply
    3. GRACE LONDRES

      December 18, 2021 at 1:32 am

      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?

      Reply
    4. Audrey Robinson

      September 22, 2021 at 3:00 pm

      Hi Pai, I made the pad Thai and sriracha. Both turned out well. Love your recipes and they r easy to follow.

      Reply
    5. Leslie Gayle

      February 04, 2021 at 1:31 pm

      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.

      ★★★★★

      Reply
    6. Lori Munn

      February 04, 2021 at 9:38 am

      YUMMY Recipe but I love 99% of all your recipes thank you!

      ★★★★★

      Reply
    7. Rori

      January 31, 2021 at 8:38 am

      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.

      ★★★★★

      Reply
    8. Shirell

      January 31, 2021 at 6:47 am

      Awesome Sauce

      ★★★★★

      Reply
    9. Abolla

      December 12, 2020 at 12:32 am

      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 ?

      ★★★★★

      Reply

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    Sawaddee ka! I'm Pai, a Thai chef, author, and host of the YouTube show Hot Thai Kitchen. I'm here to demystify Thai cuisine (and more) with recipes and video tutorials. More about me.

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