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Home » Sauces and Dips » Homemade Sriracha Hot Sauce Recipe

Homemade Sriracha Hot Sauce Recipe

Author: Karon Grieve Published : January 2022

Recipe Video
homemade sriracha sauce
homemade sriracha sauce
homemade sriracha sauce

This homemade sriracha sauce (sweet chilli sauce) is hot and spicy, sweet, and oh so tasty. Use it on everything from Thai food to burgers, whip it into mayo and so much more.

homemade sriracha sauce with chilli at side

What is sriracha sauce?

Sriracha chilli sauce has become something of a phenomenon worldwide. What started as a spicy hot sauce made in California by Huy Fong Foods to be used in Thai cooking has now gone global and is used on everything from eggs to burgers and a hell of a lot more.

You’ll know you have the original sriracha sauce by the red rooster logo on the bottle. In fact, it is often referred to as Red Rooster Sauce.

There are even cookbooks dedicated to this chilli sauce and how to use it.

Unlike other chilli sauces like Tabasco sauce, Sriracha sauce is thick, rather like ketchup. And although it is classed as a chilli sauce it is nothing like as hot as Tabasco or other sauces.

How do you pronounce it?

First, let’s get the word out of the way. Sriracha sauce is pronounced as ‘see-roch-ah’ with an emphasis on the roch part.

ingredients for sriracha sauce

Ingredients for homemade sriracha sauce

  • First and foremost you’ll need jalapeno chilli peppers, that’s for the hot sauce part of this sriracha recipe
  • Garlic adds depth of flavour to your chilli sauce
  • Thai fish sauce, Sriracha is originally a Thai sauce so we have proper Thai fish sauce in there. Again, this adds depth of flavour
  • Brown sugar, using brown sugar instead of white sugar adds that almost caramel-like taste to the sweetness required in this chilli sauce recipe
  • Vinegar, this is a chilli condement so just like ketchup, that other world famous red sauce, you need some vinegar in there
food processor with sauce inside
sriracha sauce in jar with cloth on top
strain out seeds etc using sieve or grinder

How to make Thai sweet chilli sauce

Making sriracha sauce is easy. Actually, time is the main component when it comes to making this amazing sweet chilli sauce.

Time allows the sriracha sauce to ferment a little and that’s what gives it that magical taste that goes so well with so many foods.

All you need to do is puree the chilli and garlic along with the sugar and some water and salt.

Pour this into a nice big jar and cover it with a piece of cheesecloth/muslin tied in place. Now leave this for 5 days to ferment.

Give your red sauce a stir every day and remove any mould that might appear on the top.

After 5 days add the vinegar and fish sauce and give it another whizz in the food processor to make sure your sriracha sauce is thoroughly mixed.

Now you want to remove those chilli seeds to get a lovely smooth chilli sauce. I like to use my old French Moule veggie grinder to do this. But you can just as easily see a metal sieve and press the sauce through with the back of a wooden spoon.

Pour your chilli sauce into a pan and bring to a boil then simmer for 5 minutes till the sauce thickens.

That’s it, your homemade sriracha sauce is done. Now all you have to do is pour the sauce into a sterilised bottle and you’re good to go.

Check out my post on the best ways to sterilise glassware.

jars of sauce with old spoon and chilli on table

How much does this recipe make?

I got about 300ml of homemade sriracha chilli sauce from this recipe.

How long will this keep?

Your sweet chilli sauce will keep for up to 6 months in the fridge.

Can you can this hot sauce?

Yes, you can preserve your homemade hot sauce either by water bath canning or by steam pressure canning.

poached egg and avocado on toast with sriracha sauce

How do you use sriracha sauce?

I just love this sweet chilli sauce on a smashed avocado toast topped with a poached egg. Oh yum, now that is the perfect weekend breakfast/brunch for me.

Of course, sriracha sauce is a Thai chilli sauce so add it to any Thai inspired dish.

Use this red chilli sauce on everything from burgers to BBQ.

Stir some homemade sriracha sauce into your mayonnaise for a spicy treat. Check out my foolproof homemade mayonnaise recipe.

larder links

Looking for more super easy hot stuff recipes to try at home? Then check these out before you go;

Homemade crispy chillis in oil

Cowboy candy (candied jalapeno peppers)

Nasturtium hot sauce

Scotch whisky chilli sauce

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
poached egg and avocado on toast with sriracha sauce

homemade Thai Sriracha Sweet Chilli Sauce

Karon Grieve
This is a super easy recipe for deliciously hot and sweet Thai sriracha chilli sauce
No ratings yet
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course sauces and dips
Cuisine Thai
Servings 20 servings
Calories 16 kcal

Ingredients
 

  • 500 g jalapeno chilli
  • 4 cloves garlic
  • 3 tbsp brown sugar
  • 1/2 tbsp salt
  • 50 ml water
  • 75 ml white vinegar
  • 1/2 tbsp Thai fish sauce
Metric – US Customary

Instructions
 

  • Blitz the chilli, garlic, sugar and salt in a food processor along with the water
  • Pour into a jar and cover with muslin/cheesecloth and leave for 5 days
  • Stir every day and remove any mold then recover the jar with the cloth
  • Add the vinegar and fish sauce and blitz in food processor to mix thoroughly
  • Press the sauce either through a moule veggie grinder or use a metal sieve and press through with a wooden spoon
  • Heat the sauce in a pan till boiling then simmer for about 5 minutes till it thickens
  • pour into a sterilised bottle

Video

Notes

This recipe makes approx 300ml of sriracha sauce. I have measured the calories etc as a 1tbsp serving (about 15ml).
Use your homemade hot sauce on everything from Thai food to mayo, burgers, BBQ and so much more.
This will keep for up to 6 months in the fridge.

Nutrition

Calories: 16kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 211mgPotassium: 68mgFiber: 1gSugar: 3gVitamin A: 270IUVitamin C: 30mgCalcium: 6mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword chilli sauce, sriracha sauce
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Larder Basics, Sauces and Dips

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Comments

  1. Chris Dias says

    January 31, 2022 at 11:14 pm

    Can I can this via water bath?

    Reply
    • Karon Grieve says

      February 1, 2022 at 9:02 am

      Hi Chris
      We don’t tend to do water bath canning here in UK. I imagine you could though.
      K

      Reply

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