Home Made Sriracha Sauce

Chili BowlBuy ingredients for this recipe!

Make your own all natural hot sauce that's free of preservatives using the best fresh ingredients!

On a seasonal basis, usually May - September, we have beautiful fresh red chile peppers that are loaded with a mature, strong heat but also some notes of fruity sweetness. These are perfect for making your own sriracha sauce.

This is a lot of fun to make, because you can adjust the flavors at the end to suit your preference. The hot sauce starts out very, very hot, so be careful. If you prefer a milder sauce, use 50% red bell peppers, jalapeno, or a more mild fresh pepper.


8 oz fresh red Thai chile peppers
2-3 cloves fresh garlic
1/4 cup white vinegar (more to suit taste)
1.5 cups water (more to suit taste)
3/4 cup sugar (more to suit taste)


Rinse your chiles then remove stems. It's a good idea to wear rubber gloves, and don't touch your face after starting to work with the chiles.

With stems removed, we placed our fresh red chiles on on a cutting board and put them under the sun to dry and warm up for about half an hour.

Put the chiles into a mortar and pestle and start mashing. Be patient and continue to smash until all of the chiles are bruised and starting to look pulverized, then add the garlic and continue to work everything together. Transfer to a blender, and at relatively low speed blend for about 2 minutes. During this process, add the vinegar and about half of the water.

Transfer to sauce pot and slowly bring to a boil, add sugar, mix, and reduce heat to simmer. Start tasting the hot sauce and decide how you want it to taste. Add sugar to make it sweet, vinegar to make it sour, and water to bring the heat down. Continue to simmer for about half an hour. Skim the foam from the top of the sauce.

Let it cool, put in a jar, and keep in the fridge. The flavor improves with age. Enjoy!

After you make this hot sauce, please take a moment to share your experience and any tips using the comment form below. We'd also love it if you'd share your photos!

Share your photos
Share photos of this recipe from your own kitchen or a restaurant table, and earn rewards!
Details and quick sign up here.
Upload Photo

Email This Recipe

Send this recipe to yourself or a friend.

Email address: send


May 9th, 2012
4:03 AM
A question rather than a comment: Can this Sriracha be made with dried Thai chilies rather than fresh ones (since I already have a package of dried chilies on hand)? Dried herbs & spices are stronger than the fresh versions, so what would be the correct quantity -- 4 oz. of bird chilies instead of 8 oz?
May 9th, 2012
2:32 PM
I'm no expert but have made this before and don't think you will get the same results...sorry Might be good though
May 13th, 2012
6:23 PM
Re-hydrate the chiles first? Then use as close to recipe as possible? I have NOT made this recipe yet.... just seeing it for the first time.
John W
August 18th, 2012
2:14 PM
For my personal preference, the sugar in this recipe is too much. I'd halve it and add to-taste. I'd also roughly chop the chilies and garlic before putting in the mortar. Add salt to taste at the end. I also pushed it through a sieve to get rid of all the chunkiness.
Debutante Daisy
September 26th, 2012
2:44 PM
I make this on a regular basis but have found that Thai chiles do not have enough "meat" on them to mimick what you buy from the store. If you use just Thai Chiles the sauce is too thin. Try using a thicker walled chile like Fresno or Red Jalapeno in addition to the Thai Dragons or Bird Chiles:

8 oz Fresno/Red Jalapeno Chiles
8 oz Thai Chile
8 cloves garlic
1/2 cup white vinegar
1 Tbsp salt
Sugar to taste...I like mine sweet so I use 1/4 cup palm sugar

Slice the chiles, peel the garlic and mix with the vinegar/salt and brine it overnight. This will mellow out the chiles a bit. Heat the mixture on the stove and add the sugar. Simmer until the sugar has melted. Allow to cool. Blend in blender. Run the mixture through a sieve to remove the seeds. Pour in a sterilized jar and refrigerate or use the water bath canning method to keep it for longer.

Add a Comment

Name (optional)
Email (optional)
post comment

Related Recipes

Thai Chicken and Ginger Soup, 'Gai Joo Khing' Thai Chicken and Ginger Soup, 'Gai Joo Khing' Thai Pork Satay, 'Moo Satay' Thai Pork Satay, 'Moo Satay' Thai Fried Vermicelli Noodle, 'Pad Mee' Thai Fried Vermicelli Noodle, 'Pad Mee' Chicken Satay, 'Satay Gai' Chicken Satay, 'Satay Gai'

Essential Thai Pantry

Essential Thai Pantry

Essential Thai Pantry

See the ingredients and cookware that every Thai kitchen should have.

Find Another Thai Recipe

Search By: Name | IngredientsNeed more help? Check out our Thai Recipe Helper

Start typing the name of the recipe you are interested in.

Join the Thai Cooking Community in Seconds!
Create an account, upload your own photos of Thai food, and get rewards ($25 gift cards, etc.)!
Remember me?

Or Become a Member
  • Upload photos from your own kitchen or local Thai restaurant.
  • Share and learn the art of Thai cooking with others.
  • Accumulate points for every photo uploaded.
  • Use your points to get free products and discounts at
  • Sign up now and receive 25 free points.
sign up