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Homemade Sriracha Sauce

A flavorful and vibrant sauce made from fresh chilis, garlic, and vinegar, perfect for adding a spicy kick to your dishes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Condiment
Cuisine: Thai
Calories: 25
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3.5 cups water Use filtered water for the best flavor.
  • 400 grams large red Thai chili (prik chi fah) Provides the heat; feel free to adjust the quantity based on your spice tolerance.
  • 100 grams large orange Thai chili (prik chi fah) Adds a subtle sweetness to the mix.
  • 150 grams garlic (peeled) Fresh garlic is a must; it adds a robust flavor to the sauce.
  • 5 tablespoons distilled vinegar Balances the sweetness of the chilis.
  • 1.5 tablespoons salt Helps in preserving the sauce and accentuating its flavors.
  • 4 tablespoons granulated sugar Helps to round out the flavors beautifully.

Method
 

Preparation
  1. Pour the water into a medium saucepan set over medium heat.
  2. Chop all the chilis into pieces about 1 cm wide.
  3. Add the chopped chilis and peeled garlic to the saucepan.
  4. Bring the mixture to a boil, then reduce to a simmer. Let it gently simmer for about 10-15 minutes, or until the chilis and garlic are soft.
  5. Carefully transfer the mixture to a blender or food processor. Blend until smooth.
  6. Place a large stainless steel strainer over the saucepan. Pour the blended mixture into the strainer and stir to strain the sauce down into the saucepan, discarding the seeds.
  7. Put the saucepan back on medium heat. Add the vinegar, salt, and sugar to the strained sauce, stirring to dissolve.
  8. Bring the sauce to a gentle boil for about 5 minutes, then remove it from heat. Let it cool completely.
  9. Pour the cooled sauce into sterile glass bottles or jars for storage.

Notes

For storage, store in a glass jar with an airtight lid in the fridge; this should keep it fresh for a month. You can also freeze it in ice cube trays for easy portions.