Thai Sriracha Recipe

[Tea Rochlitz]

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.

Fred -- How'd you read my mind? I was just thinking about canning the sauce. If I were to can the sauce for long-term keeping, I'd do the sterile jar and water bath thing. Most Asian cooks don't do that because the notion is that you pickle and preserve as you go!

But to use up all the summer's bounty of red chiles, I'd do a regular canning method. Or, freeze the sauce in plastic containers or zip-top bags.

If you go any of these routes, PLEASE do me the favor of letting me know how it goes!

Diana, the flavor is mildly hot from this recipe because the chiles used are not searing like the small Thai chiles. You eat the homemade Sriracha and you say, "Hey, I can keep eating this." If the sauce is too hot for your palate, you can tone it down with some sugar and/or water!

I recently made a sriracha using red fresnos. it cam out great. I first cooked all the chilies and garlic in the wok to give it a little char flavor. Blneded everything up , sugar, salt and rice vinegar. I wanted to add a little something extra though for thickness. two heaping tablespoons of korean chili paste. passed all through a chinoise and it was really something. the wok char came through and added another dimension.

This is very well done. I have a batch fermenting using red Cayenne chiles, which I am looking forward to enjoying! Of the chilis you mention, which, do you think, works the best? Thank you very much.

Thank you, Stephen. You want a moderate or moderately hot chile so cayenne, long (Holland) or Fresno closely approximates the chile used in Thailand. However, chiles vary in heat during the year so you have to finesse it, even blending the chiles, if you want. However, you can always tweak the Sriracha in the end.

I use Huy Fong's sriracha on EVERYTHING. Tons of it! I was recently put on a low salt diet and was saddened to see it had so much sodium in it (preservation). So I was happy to try this (lower salt) recipe. I am on the 4th day of preparing my sauce, and I used 1 lb serrano and one habanero chile just to experiment, but it hasn't formed bubbles. Could it be due to the different peppers, and if it doesn't ferment, should I start over?

Luci -- it may be a matter of the winter temps. I wouldn't throw it away --- cook it and see what happens. Sometimes there are no bubbles then all of a sudden they appear! I made the Sriracha during the warmer months in Northern California. You may see little mounds on the surface as the fermentation pushes up the mixture. That's fermentation happening. As a precaution, remove any mold that may form.

Hello, I know this is a long post, but was looking for a recipe to make my own healthier sriracha at home.

Thanks for the recipe, will try it, but on the fermented recipe, aren't you killing the good bugs by cooking it? wouldn't that be defeting (did I spell it right?) the purpose of the fermentation?

Will try it and not cook it and see how it tastes, or maybe cook it first and then let it ferment by inoculating it with kefir whey?

Thanks so much for the recipes and the comparison! I just finished making a fermented version and love it - as does everybody at the office. For the next batch, I plan to double the garlic and halve the vinegar. It's so much fun to fine tune things like this.

Also, a word to the wise...don't throw away the mash after straining in the final step. It makes a great base for a quick red curry as I did here (with organic ingredients as available):

- 2 tbs grape seed oil (or whichever high-heat vegetable oil you prefer)

- 1 clove garlic, chopped

- 1/2 head cauliflower

- 1 red bell pepper

- 1 yellow squash

- 1/2c light coconut milk

- 1 handful torn basil

- 1 kefir lime leaf

- 1/4c to all remaining sriracha chili mash (depending on how hot you want your curry - I used it all and it turned out fantastic)

1. Break the cauliflower into small florets and chop red bell pepper and squash into similarly sized pieces.

2. Heat oil in wok over medium-high heat until shimmering.

3. Add garlic and kefir lime to wok and fry for 30 seconds or so, taking care the garlic does not burn.

4. Add sriracha mash to wok and fry for 1 minute, making sure to stir continually.

5. Add cauliflower to wok and fry for 3 minutes.

6. Add squash and red bell pepper and fry for 1 minute.

7. Add coconut milk, and reduce heat to medium.

8. Cover and simmer until cauliflower reaches your preferred doneness. I like mine to still have a little bit of a bite.

9. Turn off heat, add torn basil and toss.

Serve hot over your favorite rice. (If you happen to have the kefir leaves on hand, toss in a couple with your rice as it cooks for some wonderfully scented rice.)

Thanks again, Andrea!

OMG that is extraordinary! I love your work! Guess I am not as contemporaneous as your usual fans! I swear I have fallen in love with your blog... Terrific writing! You're an amazingly talented person, keep up the individuality ?

There is a general debate nowadays about the problem of itinerant workers . Those who object to the rising migrant population argue that increasing numbers lead to rising crime rates and harm social stability . They believe that strict limits should be placed on migrants entering China ' s cities . But people who favor the influx of the cheap labor force , on the other hand , maintain that migrants are needed to support the massive urban infrastructure construction program .

3a8082e126