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!
Calories: 423kcal
Equipment
Ingredients
- 3 ½ cups water
- 400 grams large red Thai chili (prik chi fah)
- 100 grams large orange Thai chili (prik chi fah)
- 150 grams garlic peeled
- 5 tablespoons distilled vinegar
- 1 ½ tablespoons salt
- 4 tablespoons granulated sugar
Instructions
- Pour the water into a saucepan and set over medium heat.
- Chop all the chilis, about 1 cm. wide.
- Add the chopped chilis and garlic to the saucepan.
- Bring the saucepan to a boil and let simmer until the chilis and garlic are soft.
- Transfer the chilis, garlic, and water to a blender or food processor.
- Blend until smooth.
- Place a large stainless steel strainer over the saucepan.
- Pour the sauce into the strainer.
- Stir the sauce in a circular motion to strain it down into the saucepan.
- Discards the seeds and put the sauce back on medium heat.
- Add the vinegar, salt, and sugar to the sauce and stir to dissolve.
- Bring the sauce to a gentle boil and remove from heat. Let cool and put the sauce in sterile glass bottles.
Video
Notes
- There might be some sauce sticking on the back of the strainer. So make sure you get that into the saucepan as well.
- If you have sensitive skin, put on some globes when chopping the chilis. Otherwise the chilis might burn your hands.
- I recommend using a mesh or stainless steel strainer when straining the sauce, as that will make it very easy to clean.
Nutrition
Calories: 423kcal | Carbohydrates: 97g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.02g | Sodium: 10534mg | Potassium: 606mg | Fiber: 3g | Sugar: 49g | Vitamin A: 14IU | Vitamin C: 47mg | Calcium: 308mg | Iron: 3mg