Thai Sriracha Sauce Recipe
This authentic homemade Sriracha sauce recipe makes the real thing – the Thai hot sauce that tastes just like it does in its place of origin, the coastal city of Sri Racha, Thailand. This spicy sauce is far simpler to make than you imagine and you can tailor it to suit your own taste!
Servings: 1 Jar
- 300 g red Prik Chi Fah chillies deseeded and roughly chopped
- 20 cloves garlic peeled and slightly crushed
- 2 cups distilled vinegar 5%
- ½ cup granulated sugar more to taste
- 1-2 tsp salt
Deseed the chillies and roughly chop them. Peel and slightly crush the garlic cloves.
Place the chopped chillies and smashed garlic in a tall saucepan and cover with the vinegar. Simmer uncovered on low heat until the chillies have noticeably softened and the garlic can be split with a spoon.
After cooking the mixture a little, transfer to a blender and start off on a slow setting before turning it up once the larger pieces have broken down. Be patient, as the longer you let the sauce break down, the less time you'll spend trying to push the sauce through a sieve or tamis.
When this is done, strain the sauce through a tamis or a fine mesh sieve into a tall pot using a bench scraper.
When you have extracted as much sauce as possible place the sauce back on a low-medium heat and add half of the salt and sugar.
Once this has been dissolved, carefully try the sauce and add salt and sugar to your taste. Make sure to mix these through thoroughly after adjusting the seasoning.
Allow to cool before storing in an airtight container. This can be stored in the fridge for a couple of months.
Calories: 688kcal | Carbohydrates: 146g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2374mg | Potassium: 1219mg | Fiber: 6g | Sugar: 117g | Vitamin A: 2861IU | Vitamin C: 450mg | Calcium: 184mg | Iron: 4mg