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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
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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

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
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