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I’m all for convenience, but when I’ve got time to spare and fancy getting down to it in my kitchen, nothing beats homemade. Here’s my ultimate recipe for a rustic, made-with-love spicy sriracha sauce.
WATCH THIS RECIPE
Homemade Thai Sriracha Sauce
PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
Makes 3 cups
Ingredients
800g (28 oz) large redchillies, deseeded and roughly chopped*
240g (8 oz) garlic cloves, peeled
4 redcapsicum(bell peppers), deseeded and cut into small hunks
1.5L (50floz) white vinegar
4 tbsp sea salt
6tbsp sugar
Steps
Place thechillies, garlic, capsicum, vinegar and salt into a large pot over high heat. Bring to a simmer and cook for 15-20 minutes or until the garlic is soft.
Strain the mixture, reserving the cooking liquid and the vegetables.
Place the vegetables into a food processor and blend to a smooth paste. Pour thechillipaste into a saucepan. Add 2 cups of the cooking liquid and 4 tablespoons of the sugar. Simmer for 5 minutes. Taste and adjust with more vinegar and/or sugar as desired.
Simmer for another 5 minutes. Then pour intosterilised jars and store in the fridge for up to 6 months.
Notes:
– You could use cayenne,fresno, serrano orjalepenochillies, whichever you prefer and can find at your grocer or supermarket
Meat-freeThai cuisine
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- Meat-free
- Thai cuisine
What our customers say
5.0
5.0 out of 5 stars (based on 3 reviews)
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RATE AND REVIEW
Perfect heat and texture!
October 31, 2023
Instead of 800g Jalapenos, i used around 400g. I also added 100grams of Carolina Reaper, 100grams of Trinidad Moruga Scorpion, 100grams of Anji Lemon and 100grams of Habanero.
It’s hands down the best sause i’ve ever eaten. Everyone that tries it want a jar of it, so i will do it again, many times!
Nicklas
My only sriracha
May 4, 2023
This would be my only sriracha ever. Better than any store bought. Love it
Anna
Delicious but…
May 2, 2023
This recipe is delicious. However, if you want to make it you should know that A) it will make far more than three cups. I filled five jars, and B) the only way that it takes ten minutes to prep is if the vegetables are already prepared. It took two people over an hour to prepare the vegetables before even getting to the cooking stage.
It was totally worth it, though!
Emily
Popular on Marion's Kitchen
Homemade Thai Sriracha Sauce
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Ingredients
800g (28 oz) large redchillies, deseeded and roughly chopped*
240g (8 oz) garlic cloves, peeled
4 redcapsicum(bell peppers), deseeded and cut into small hunks
1.5L (50floz) white vinegar
4 tbsp sea salt
6tbsp sugar
Steps
Place thechillies, garlic, capsicum, vinegar and salt into a large pot over high heat. Bring to a simmer and cook for 15-20 minutes or until the garlic is soft.
Strain the mixture, reserving the cooking liquid and the vegetables.
Place the vegetables into a food processor and blend to a smooth paste. Pour thechillipaste into a saucepan. Add 2 cups of the cooking liquid and 4 tablespoons of the sugar. Simmer for 5 minutes. Taste and adjust with more vinegar and/or sugar as desired.
Simmer for another 5 minutes. Then pour intosterilised jars and store in the fridge for up to 6 months.
Notes:
– You could use cayenne,fresno, serrano orjalepenochillies, whichever you prefer and can find at your grocer or supermarket
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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