Sriracha Sauce | Homemade Sriracha Hot Sauce

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You can easily purchase sriracha sauce but it’s so much better homemade.

You might wonder how you could possibly improve one of the most popular hot sauces. Well, there are many different brands of sriracha sauce. Some you might like where others not. They might be too spicy or too sweet for example.

This fermented sriracha sauce recipe is the real deal. You can taste it as you go to ensure you have the spicing just right. 

Take notes and improve you version of this sriracha sauce recipe to taste each time you make it. I must make this at least once every month.

What is sriracha sauce?

Sriracha sauce is a popular and widely recognized hot sauce that originated from Thailand. It is named after the coastal city of Si Racha in eastern Thailand. Sriracha sauce has gained immense popularity globally and is known for its combination of heat, tanginess, and sweetness.

How can you make this recipe your own?

You will notice that I use both larger red spur chillies and small red bird’s eye chillies for my sriracha sauce.

You can do the same. Generally speaking, the smaller the red chilli, the spicier it will be. So if you don’t want your sriracha sauce to be really spicy, use more of the milder chillies and fewer of the spicy bird’s eye chillies.

The first time you make sriracha sauce you will know how you made it and have a good idea how you might want to adjust it to taste text time you make it.

What do you do if your homemade sriracha is too spicy to eat?

Make it again using only mild chillies, Then blend the two homemade sriracha sauces and your sriracha sauce should be much milder.

Key characteristics of Sriracha sauce include:

Ingredients: The traditional Sriracha sauce is made primarily from red chili peppers, garlic, distilled vinegar, sugar, and salt. These ingredients are blended to create a smooth and spicy sauce.

Flavor Profile: Sriracha has a distinctive flavour profile characterized by a well-balanced blend of spiciness, garlic, and slight sweetness. It is often less vinegary compared to some other hot sauces.

Texture: Sriracha typically has a smooth and pourable consistency, making it versatile for various culinary uses.

Heat Level: While Sriracha is known for its heat, it is generally milder than some extremely hot sauces. You can make this sriracha sauce as spicy or mild as you like.

Versatility: Sriracha is a versatile condiment that can be used in a variety of dishes, including Asian cuisine, as a dipping sauce, marinade, or added to soups, stir-fries, and more.

Can you freeze sriracha sauce?

Yes, homemade Sriracha sauce can be frozen to extend its shelf life. Freezing can help preserve the freshness and flavors of the sauce for a longer period. Here are some steps to freeze homemade Sriracha sauce:

1. Cool the Sauce: Allow your homemade Sriracha sauce to cool completely before freezing it.

2. Choose Containers: Use airtight containers or freezer-safe bags for storage. You need to make sure to leave some space at the top of the container or bag to account for expansion during freezing.

3. Portion Control: Consider dividing the sauce into smaller portions before freezing. This way, you can thaw and use only the amount you need without repeatedly thawing and refreezing the entire batch.

4. Label and Date: Clearly label the containers or bags with the contents and the date of freezing. This will help you to keep track of how long the Sriracha sauce has been stored.

5. Remove Air: If using bags, you need to remove as much air as possible before sealing to minimize the risk of freezer burn.

6. Freeze Flat: If using bags, lay them flat in the freezer. This allows for quicker and more even freezing.

7. Thawing and Use: When you’re ready to use the Sriracha sauce, transfer the container or bag from the freezer to the refrigerator. Allow it to thaw slowly. Once thawed, you can use it as you would fresh Sriracha sauce.

In conclusion, I would like to leave you with the following points.

1. Keep in mind that freezing may slightly alter the texture of the sauce, and it might separate upon thawing. To address separation, you can give the sauce a good stir or shake to reintegrate the ingredients.
2. While homemade Sriracha sauce can be frozen, it’s essential to note that the texture and flavour may not be exactly the same as when the sauce was freshly made. It’s advisable to test a small portion after thawing to ensure it meets your expectations before using it in larger quantities.
3. When you make your own sriracha sauce you are in control of what goes into it. You can taste it and adjust the flavour. You can make it so that it is perfectly balanced and made to your own taste preferences. 

Step by step photographs.

Get all your ingredients together before starting. You can decide how many bird’s eye and spur chillies to use.

Depending on your blender, you might want to chop your ingredients before blending.

Place the chillies, garlic, salt and sugar in a blender.

Blend everything into a thick paste.

Pour it all into a bowl and cover loosely with cling film.

Allow to sit and ferment at room temperature for two days stirring every 12 hours or so.

Uncover after two days and stir well. Then cover again and leave for 3 more days, stirring every 24 hours. You will notice the the aroma is getting stronger and that is smells nice.

On the fifth day, pour the mixture into a blender with 70ml (1⁄4 cup) of water and the vinegar and blend until very smooth.

Pass the smooth paste through a fine sieve into a saucepan, pushing down on the solids with the back of a spoon to try and get as much as possible into the pan. Siimmer for about 10 minutes to thicken some.

Allow to cool some and then pour the sauce through a funnel into a sterile bottle.

This homemade sriracha sauce is so nice to have on hand. Tastes amazing!

If you like this sriracha sauce, you might like to try some of these recipes that go great with this hot sauce.

Chicken Rendang
Beef Rendang
Jasmine Rice
Chicken Curry Ramen
Thai Beef Green Curry
Thai Jungle Curry
Green Chicken Curry
Thai Grilled Fish
Gai Yang
Thai Salted Fish
Weeping Tiger Steak
Pad Thai
Pad Thai with Peanut Butter Sauce
Thai Rice Noodle Salad
Drunken Noodles
Thai Fish Cakes
Fried Calamari

Have you tried this homemade sriracha sauce recipe?

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