Sriracha Thailand Sauce

[Ortiz Ullery]

Withthe recipe, you'll never need to buy another bottle of Sriracha again! It's easy, quick, and in my opinion it's way tastier than the store bought stuff. (Yes, it's even better than the original Thai Sriracha!) If you're into DIY sauces, also try this easy sweet chili sauce which is also another staple in a Thai kitchen!

Note: The original Thai Sriracha is made from spur chilies, but the popular one from Huy Fong Foods is made from red jalapenos. Fresno and red serrano chilies are two other good options. Use whichever red, hot chili peppers you have access to, as long as they have a substantial amount of flesh, so we can achieve the thick, luscious consistency iconic of Sriracha. The spiciness of this sauce will vary depending on the pepper you use, but if the peppers you have are not spicy enough for you, you can add extra Thai chilies to boost the heat.

I live in Sa Kaeo Province, Thailand, and its impossible to buy Sri Racha sauce in my town, not truly impossible, there is 1 brand it is like babyfood ,"Sri Racha,sriracha panich" it is medium hot = no heat, just meh, boring, so with your receipe as my base i am making my own version i call it Sri Sakaeo sauce, using 20/20/40 of Prik Kee noo suan, prik kaleang, and chee fah deng, everything else is pretty much as recipe describes, but with this im getting a hotter, and more versatile Sri sauce, for cooking, dipping, marinating, etc, love your youtube videos btw.

Hello - I made your Thai sriracha and the colour and texture is beautiful. No seeds. Unfortunately it is much too spicy for us. Is there a way to reduce the spice at this point? My peppers must have all been quite hot!

I simply add part of hot chillies and part of sweet peppers. I try my chillies by licking the part with seeds carefully, to determine appr. amounts of both in the recipe. If final product is too mild, I add some kochukaru (mild korean chilli flakes) at blending stage.

Just made this sauce with a quart of lacto-fermented peppers and garlic that had been fermenting together in a 6% salt brine for about 4 weeks. The peppers were a mix of red jalapeno and "red chili hot" peppers (probably a cayenne variety). Left all the seeds in and blended with an immersion blender. Left out the salt since the peppers and garlic were brine-fermented. Great flavor! Super hot initially, since I left all the seeds and pith in, but fades fairly quickly. Dabbed some on peanut butter on a cracker to test it. Will make a killer hot peanut dipping sauce.

Hey! Love this! Hoping I can make some for a family member, but I need to know how long I can keep it before it goes bad. Even if I have to keep it in the fridge. How long do you think this can last up to if I need to wait to give it to them?

I really like my sriracha. I bought thai red chilies even though you said not to...but that was all the store had and I totally forgot that you had said not to. They have so many seed in ratio to the flesh of the pepper so I scraped most of the seeds out of them after slicing them in half. I had to cook the sauce longer than half an hour because the skins are so darn tough. Anyway they were finally soft enough to blend. After sieving the mixture we did a taste test with Frank's Red Hot. Franks, by comparison, tasted like hot vinegar and is quite watery. My sriracha was thicker and did not taste of vinegar at all. It has a taste of sweet but is far far from being sweet. I couldn't tell there were 12 cloves of garlic in it even though the final amount of sriracha is not quite a cup's worth. The salt has obviously blended and smoothed out all the ingredients' flavours. Very complex and very bold. Definitely heat is there but surprisingly, leaves your mouth quite quickly. Can't wait to put it on my fried eggs and hash browns tonight which I will be serving with fried leftover barbeque strip loin which I slice up thin like bacon. Mmmm. Thank you for this easy recipe. Next time I will use one of your recommended chili peppers.

In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood and omelets. In Vietnamese cuisine, sriracha appears as a condiment for phở and fried noodles, as a topping for spring rolls (chả gi), and in sauces.[2]

The sauce was first produced in the 1940s by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sriracha), Thailand.[5][6] The Sriracha sauce itself may be an adaptation of a Cantonese garlic and chili sauce originally from Shunde, China. In the early 1900s, Cantonese immigrants settled in Si Racha, and their garlic and chili sauce was sold in Thailand for decades before the first bottles of Sriraja Panich were produced.[7]

In Thailand, the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา). Traditional Thai sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions.[6]

In a Bon Apptit magazine interview, US Asian-foods distributor Eastland Food Corporation asserted that the Thai brand of hot sauce Sriraja Panich, which Eastland distributes, is the original "sriracha sauce" and was created in Si Racha, Thailand, in the 1930s from the recipe of a housewife named Thanom Chakkapak.[6]

In the United States, sriracha is associated with a jalapeo-based sauce produced by Huy Fong Foods[8][9] and is sometimes referred to as "rooster sauce" or "cock sauce"[10] from the image of a rooster on the bottle.[11] Other variations of sriracha have appeared in the U.S. market, including a sriracha that is aged in whiskey barrels.[12][13] The Huy Fong Foods Sriracha was first produced in the early 1980s for dishes served at American phở restaurants.[9]

Various restaurants in the US, including Wendy's,[14] Applebee's, P.F. Chang's,[15] Jack in the Box, McDonald's, Subway, Taco Bell, White Castle, Gordon Biersch, Chick-fil-A, Firehouse Subs, Noodles & Company, Starbucks, and Burger King have incorporated sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces.[9][16][17][18][19][20] The word "sriracha" is considered a generic term.[citation needed]

In 2022, Huy Fong Foods Sriracha sauce temporarily halted production due to a shortage of chili peppers, causing the price to increase to $30 a bottle or higher.[21] The halt in production lasted for over a year.[22][23]

Your article had me running to my fridge. I usually stick to the rooster brand myself and was shocked to hear it's actually produced in the U.S.

Having run out recently, I just bought a bottle and thought it tasted different. Sure enough it's the Viet Nam version of Tuong Ot. I bought it without looking carefully at the brand but because it was in a smaller bottle, which looks similar to the rooster too. Only it has a goose or swan on the logo. Bottle is similar though with the red nipple twist close cap.

Thanks for sharing. I will have to pay closer attention the next time as I like the Rooster brand better.

-Trent

I love the reportorial aspects of your posts, Andrea. Who would've thunk the ubiquitous Sriracha is to Viet chile sauce what Chop Suey is to Chinese "cuisine"? LOL reading Pim's revelation

Sriracha is of Thai origin, not Vietnamese at all -- not even! Fell on the floor upon learning twas a seaside town in Central Thailand that lent its two names -- Sri Racha -- to the product that squished both together and as a single name known for extensive use in Vietnamese pho dishes. Hoo hah! This is for sure a wacky (if tasty and fun) world --- thanks, teach, for "learning" us that background. ?

Have seen this stuff referred to as "Asian Hot Sauce" when perhaps only 1 or 2 countries use it in Asia.

Have never seen it in use in the vast majority of SEAsian countries, and also not in Japan, China, Korea.

And absolutely agree with Andrea - I would never ever squirt the stuff into pho.

Sriracha lovers across America did a Pace Picante kind of double take when they realized that the hot chili sauce was manufactured in a Rosemead, California, not some exotic locale in tropical Vietnam.

I don't get that. It says "made in Rosemead, California" right there on the bottle. Don't people look at labels any more?

Huy Fong Sriracha is popular in the Czech Republic, probably due to the large Vietnamese immigrant population, although most Czechs think it's "very VERY spicy" and should be handled with radiation-proof gloves. I prefer my local pho shop's homemade chilli condiment, which involves dried chilli flakes and shallots fried in oil until everything's dark-red and crispy and good.

Eve, I'd do a Pace Picante turnaround on your reporting that there are Viet people in the Czech Republic! Wow. And they have Sriracha too!

Has anyone been to Sri Racha? I understand that it's rather dodgy, or was in the past!

Yep, folks, look at the label. You have to when buying Asian ingredients.

Nice report! I will likely look for shark brand when I next I head to Lion market but I have to say that not only did I know that Rooster brand was made here (like Eve I read the bottle), I appreciate that it is not shipped thousands of miles to get to my table. I'm all for authenticity but when local ingredients are available I like to make the choice that makes less of an impact on the planet and is better for the workers and for the local economy. The Silicon Valley has hundreds of small companies making authentic ethnic foods from Thai hot sauce to Russian pelmini. I say squirt California made Rooster brand hot sauce on San Jose Tofu Co. tofu and be authentically local.

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