Homemade Sriracha Sauce

This homemade Sriracha sauce is better than anything from the grocery store. It is made with everyday ingredients including hot chilis, garlic, vinegar, salt, and sugar. Takes no more than 40 minutes and will keep in the refrigerator for up to a month!

Why We Love This Recipe

Homemade Sriracha sauce is the best. You can control how hot you want it to be and know how fresh it is and what exactly goes into it (no preservatives!).

While it's easy to make, the sauce is pretty versatile. You can dip things like crispy fried butterfly pea flowers, air fryer wontons with pork filling, and Thai pork toast in it. I sometimes use it in place of or mix it with Thai sweet chili sauce.

Also, you can drizzle it over things like burger patties, Thai omelette, sesbania flower omelette, and Thai garlic pepper pork.

And lastly, believe it or not, many use and enjoy it as a base sauce in stir-fried dishes, fried rice and stir-fried noodles.

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Ingredient Notes

• Large red Thai Chili: This type of chili is called prik chi fah (พริกชี้ฟ้า) in Thai and it's only mildly hot. I won't lie it might be hard to find outside of Thailand. You might be able to find them in your nearest Asian grocery store though. And if you prefer the sauce to be really hot, feel free to use a different type of chili. Just make sure the color is red.
• Large orange Thai Chili: The same goes for the orange chili I use in this recipe. This one is not hot either but I'm mixing it with the red one to achieve the right color of the sauce.
• Vinegar: I use some cheap distilled white vinegar here. This keeps the cost low and doesn't affect the color of the sauce.

Step-By-Step Instructions

Step 1: Pour the water into a saucepan and set over medium heat.

Step 2: Chop all the chilis, about 1 cm. wide.

Step 3: Add the chopped chilis and garlic to the saucepan.

Step 4: Bring the saucepan to a boil and let simmer until the chilis and garlic are soft.

Step 5: Transfer the chilis, garlic, and water to a blender or food processor.

Step 6: Blend until smooth.

Step 7: Place a large stainless steel strainer over the saucepan.

Step 8: Pour the sauce into the strainer.

Step 9: Stir the sauce in a circular motion to strain it down into the saucepan.

Step 10: Discards the seeds and put the sauce back on medium heat.

Step 11: Add the vinegar, salt, and sugar to the sauce and stir to dissolve.

Step 12: Bring the sauce to a gentle boil and remove from heat. Let cool and put the sauce in sterile glass bottles.

Tips

1. There might be some sauce sticking at the back of the strainer. So make sure you get that into the saucepan as well.
2. If you have sensitive skin, put on some gloves when chopping the chilis. Otherwise the chilis might burn your hands.
3. I recommend using a mesh or stainless steel strainer when straining the sauce. That will make it very easy to clean.

How to Serve

In Thai households and restaurants, Sriracha sauce is normally served in a sauce dish or ramekins, depending on how big the portion of the food you're serving it with is.

Mostly, people at the same table would share the sauce, but there are occasions when the sauce is served for each individual separately.

And like mentioned before, you can drizzle it over or mix it with other foods as well.

Storage

It's best to store the sauce in glass bottles because of its heat and acidity. However, make sure you sterilize your bottles using a hot water bath before you use them.

Once you have the sauce in the bottles, keep them in the refrigerator where it will keep for about up to a month.

Other Use

Homemade Sriracha sauce in small glass bottles are cute and make the perfect new year's, hostess or housewarming gift for those who love to entertain. Just tie the bottles with a ribbon or craft rope, and you're good to go!

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