Go Back

Homemade Sriracha Sauce

A vibrant and spicy sauce that elevates any dish with its fiery kick and tangy flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 tablespoons
Course: Condiment, Sauce
Cuisine: Asian, Thai
Calories: 30
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3.5 cups water The foundation for your sauce.
  • 400 grams large red Thai chili Brings heat and deep color.
  • 100 grams large orange Thai chili Adds a citrusy note and complexity.
  • 150 grams garlic (peeled) Infuses the sauce with aromatic depth.
  • 5 tablespoons distilled vinegar Adds necessary acidity.
  • 1.5 tablespoons salt Enhances overall flavor.
  • 4 tablespoons granulated sugar Mellows the heat.

Method
 

Preparation
  1. Pour the water into a saucepan and set it over medium heat.
  2. Chop the large red Thai chili and the large orange Thai chili into pieces about 1 cm wide.
  3. Add the chopped chilis and peeled garlic to the warmed water.
  4. Bring the mixture to a boil, then lower it to a gentle simmer until the chilis and garlic are soft.
  5. Transfer the softened chilis, garlic, and water into a blender and blend until smooth.
  6. Strain the blended sauce through a stainless steel strainer into another saucepan.
  7. Place the smooth sauce back on medium heat, add vinegar, salt, and sugar, stirring until dissolved.
  8. Bring the sauce to a gentle boil one last time, then remove from heat and cool before transferring to storage.

Notes

For a chunkier sauce, blend less. Adjust heat by varying the chilis used. Allow sauce to sit in the refrigerator for enhanced flavor.