Spice up your taste buds with this easy Thai hot sauce recipe in this homemade Sriracha version. This sauce will bring heat to your dishes! Discover the authentic Thai Sriracha versus the American version and dive into a world of homemade goodness. The recipe only takes 30 minutes!
- Huy Fong Sriracha VS original Thai Sriracha Sauce
- Did you know?
- Why You'll Love This Easy Homemade Sriracha
- Ingredients for Homemade Sriracha Recipe
- How to make Homemade Sriracha Sauce
- Kitchen Tips for Your Thai Hot Sauce
- Thai Recipes Using Sriracha Sauce
- Storage Tips
- Frequently Asked Questions
- Easy Thai Hot Sauce Recipe (Homemade Sriracha)
- More Thai Hot Sauces
Huy Fong Sriracha VS original Thai Sriracha Sauce
If you're a fan of Sriracha sauce, you've probably heard of the popular Huy Fong Sriracha brand that's widely used in the U.S. But did you know that Thailand also has its own original Sriracha sauce, known as the Shark brand?
Let's explore what makes them different from each other.
Huy Fong Sriracha
Created by David Tran under the Huy Fong Foods brand, its iconic green tops are often recognized and are commonly called "Rooster sauce." It has a distinct spiciness that packs a punch.
Original Thai Sriracha
On the other hand, Original Thai Sriracha chili sauce, also known as Shark brand, hails from Thailand. This sauce carries a tangier flavor profile with no seeds, offering a perfect balance of heat and acidity.
Its garlic undertones make it a true delight for garlic lovers.
Look for "Products from Thailand," the Shark brand, and chili sauce in large glass bottles of this chili sauce at your local Asian market or buy on Amazon here.
This is the real thing if you want the Thai brand of sriracha.
It's a great, flavorful sauce to have in your pantry for your Thai recipes! (;
Both sauces are made from authentic Thai red chili peppers, ensuring an authentic taste. So, you can't go wrong if you prefer Huy Fong Sriracha's boldness or Original Thai Sriracha's tanginess.
Did you know?
Have you heard the news? We're currently facing a shortage of Sriracha sauce, causing quite a stir. Especially among us spicy food enthusiasts! Just last week, my husband managed to get his hands on a bottle after some running around.
That's when I knew it was time to take matters into my own hands.
This time, I am going for the real deal - the authentic Thai version of Sriracha, which I absolutely adore. The flavor is just out of this world!
I decided to crank up the heat for this homemade Sriracha sauce recipe, but don't worry. You can easily adjust the spice level to your liking.
So, let's get cooking!
Why You'll Love This Easy Homemade Sriracha
- It's easy! Using only a handful of ingredients.
- The healthier homemade version contains fewer chemicals like acetic acid, Xanthan Gum, and sodium benzoate. These are preservations used to extend the shelf life of store-bought food.
- Control the heat levels! Use more or less hot peppers as preferred by your taste buds.
- Customize the flavors! If you love garlic, add more for a strong garlic flavor. Add more vinegar for a little tart and tang. Then, next time, if you want more sweetness, add sugar. Make it your own! Then, change it up for the next batch!
Ingredients for Homemade Sriracha Recipe
Explore the elemental components that form the backbone of your Thai sauce with these simple ingredients.
- Thai red chillies. Use fresh peppers only. Thai red chili peppers are best ong chilis, spur chilis or prik chi fah peppers. Serrano peppers and red jalapeno peppers are good stand-ins (If you don't have access to Thai chili peppers).
- Red bell peppers or orange ones for your color option. Use the mini peppers; they are the perfect size, rather than cutting into a big bell pepper.
- white vinegar. Rice vinegar and apple cider vinegar will work, too! They are just more mild than the distilled white vinegar. Know that ACVs are uncommon in Thailand, only in the United States.
- Salt. Use Kosher salt or White table salt. It's up to your personal preference here.
- Garlic cloves. Important for making this garlicky sauce. Garlic powder is not recommended.
- White sugar. Brown sugar, maple syrup, agave, or Thai palm sugar will not work for this recipe. The white sugar will dissolve quickly and will not muddle the color of the homemade hot sauce.
- Water. will be used to boil the peppers and garlic down to break down the
How to make Homemade Sriracha Sauce
1. Chop the peppers into large pieces. No need to chop them finely as they will be cooked and turned to paste in a food processor. Remove the seeds if you prefer your sauce to be less spicy.
2. Add the chilis, garlic, and water to a small saucepan, bring it to a gentle boil, then simmer for about 15 minutes. The water will reduce to about ¼-1/3 cup less.
3. Let it cool slightly, then add the mixture to a medium food processor. Blitz until smooth, 1-2 minutes. Stop once or twice to scrape the sides with a rubber spatula.
4. Strain the pulp into a medium bowl over a fine mesh strainer. Use the same rubber spatula to press down on the liquid as much as possible.
5. Place the strained liquid back into the saucepan. Add sugar, salt, and vinegar, stir, and let it thicken slightly on medium-low heat for about 10 minutes. Remove, let cool, and it's ready!
The final step is to use your very own Sriracha sauce on everything! (; Nice job!
Kitchen Tips for Your Thai Hot Sauce
- Always use kitchen gloves when dealing with hot chili peppers. Buy these online here.
- Be careful if using bird's eye chili. They are fiery hot! Use less or try to remove the seeds (use kitchen gloves.) Read more about fresh Thai herbs here.
- Remove the seeds to reduce the spice level. Do this before cooking chilis; it's easier than dealing with mushy peppers. Also, boiling the seeds in water will make the liquid hotter.
- Adjust the colors of your Thai spicy hot sauce by using different colors of bell peppers, red or orange peppers. Make it fun and different each time.
Thai Recipes Using Sriracha Sauce
- Thai chicken wings with Sriracha.
- Sticky Asian ribs.
- Thai fried rice, crab fried rice, shrimp fried rice, basil fried rice, and vegetarian fried rice.
- Use your sriracha in noodle dishes like Beef Pad Thai, Pad Kee Mao, Shrimp Pad Thai and Pad Mee, Pad Mee Korat, and Pad See Ew.
- Learn more about different types of Thai noodles here.
- The best way to store sriracha sauce is in an airtight glass jar. You can leave the jar at room temperature for a few days without refrigeration. The salt and vinegar in the sauce act as natural preservatives, keeping the good bacteria in and preventing it from spoiling.
- Store the jar in a dry pantry away from direct sunlight.
- If you're not going to use the sauce within a week, it's better to keep it in the fridge for up to 2 weeks.
Frequently Asked Questions
When you boil the peppers, it helps to make the sauce smoother and less chunky when processing it. It also tones the spiciness a bit, giving it a more gentle heat.
The Thai version of sriracha sauce is called "Sriracha Sri Racha." It is named after the town of Si Racha in Thailand, where it originated.
The Rooster brand Sriracha hot sauce is typically made by blending or grinding red chili peppers, garlic, vinegar, sugar, and salt. The mixture is then fermented for a period of time to develop the desired flavors.
You can use red jalapeños as a substitute for Thai chilis in sriracha sauce. However, remember that jalapeños have a milder heat than Thai chilis so that the final sauce may be less spicy.
Yes, Thai people do use sriracha sauce in their cuisine. It is a popular condiment and adds a spicy kick to many Thai dishes.
The authenticity of sriracha sauce may vary among individuals in Thailand. While some may consider it authentic, others prefer regional variations or homemade versions.
More Thai Recipes You'll Love
- Thai Sweet chili sauce
- Thai Green Seafood dipping sauce
- How to make red pepper flakes
- Prik Nam Pla, a simple Thai chili sauce with fish sauce, chili and garlic
- Learn more about essential Thai sauces here.
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More Thai Hot Sauces
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