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Homemade Sriracha Sauce

This vibrant and flavorful Homemade Sriracha Sauce is easy to make and customizable, delivering the perfect balance of heat and sweetness to elevate your meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Condiment, Sauce
Cuisine: Asian, Thai
Calories: 15
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3.5 cups 3 1/2 cups water For simmering the chilis and garlic.
  • 400 grams 400 grams large red Thai chili (prik chi fah) Look for vibrant, unblemished chilies for the best flavor!
  • 100 grams 100 grams large orange Thai chili (prik chi fah) This adds a beautifully balanced sweetness.
  • 150 grams 150 grams garlic (peeled) Fresh is best, but powdered garlic can be used.
  • 5 tablespoons 5 tablespoons distilled vinegar I recommend using white vinegar for that tangy punch.
  • 1.5 tablespoons 1 1/2 tablespoons salt Opt for sea salt for a pure taste.
  • 4 tablespoons 4 tablespoons granulated sugar Balances the heat perfectly; try brown sugar for a richer flavor.

Method
 

Preparation
  1. Pour the 3 1/2 cups of water into a saucepan and set it over medium heat.
  2. While waiting for the water to warm, chop the 400 grams of large red Thai chilis and 100 grams of large orange Thai chilis into pieces about 1 cm wide.
  3. Add the chopped chilis and the 150 grams of peeled garlic into the saucepan.
  4. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20-25 minutes, or until the chilis and garlic are soft.
  5. Carefully transfer the chilis, garlic, and water into a blender or food processor. Blend until you achieve a smooth consistency.
  6. Set a large stainless-steel strainer over the original saucepan. Pour the blended sauce into the strainer and stir it to help it pass through. Discard the seeds.
  7. Return the strained sauce to medium heat. Add 5 tablespoons of distilled vinegar, 1 1/2 tablespoons of salt, and 4 tablespoons of sugar. Stir until fully dissolved.
  8. Bring your sauce to a gentle boil, then promptly remove it from heat. Let it cool before pouring into sterile glass bottles.

Notes

Store the sauce in clean, airtight glass bottles in the fridge for up to 2-3 weeks. You can also freeze it for up to 3 months.