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.
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 homemade sriracha sauce
- First and foremost you’ll need jalapeno chilli peppers, that’s for the hot sauce part of this 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
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.
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.
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.
Looking for more super easy hot stuff recipes to try at home? Then check these out before you go;
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.
homemade Thai Sriracha Sweet Chilli Sauce
- 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
- 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