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Home Made Sriracha Sauce

Home Made Sriracha Sauce

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 ownsriracha 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.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

Method for Home Made Sriracha Sauce

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!

Thai chilis with their stems chopped

Thai chilis with their stems chopped

Ingredients pounded together in a mortar & pestle

Ingredients pounded together in a mortar & pestle

Mixed in a blender

Mixed in a blender

Bring to a boil

Bring to a boil

Skim the foam

Skim the foam

Cool then pour into a jar

Cool then pour into a jar



Reviews

Overall Rating (7)

4 out of 5 stars
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People in this conversation

  • Dee

    Rated 4 out of 5 stars

    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?

  • Lance

    Rated 4 out of 5 stars

    I'm no expert but have made this before and don't think you will get the same results...sorry Might be good though

  • Barbara

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    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 sugarSlice 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.

  • Anonymous

    Rated 4 out of 5 stars

    we added corn starch boiled in to thicken and it was a prefect addition. the ingredients stuck to together which made it spicier.

  • Erica

    Rated 4 out of 5 stars

    I'm disappointed with this recipe. I made it with 16oz of dragon chilies I grew fresh in my garden. I doubled the recipe. It is very sweet. In no way would I consider this Sriracha. The taste of the hot sauce is very good but it is not what the title suggests. If I were looking for a sweet Thai hot sauce, like for dipping spring rolls in, this would be it! If you are looking to make a homemade version of rooster sauce/Sriracha, this is not a good recipe to use.


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