Homemade Sriracha Hot Sauce ซอสพริกศรีราชา
Hot Thai Kitchen recipe - Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 150 g red, hot chili peppers of your choice, roughly chopped (see note)
- 10 cloves garlic, peeled and crushed just until broken
- About 1 cup distilled vinegar (5% vinegar)
- About ¼ cup + 1-2 Tbsp sugar
- 1 tsp salt
Instructions
- 1
Add chilies and garlic to a small pot and add just enough vinegar to cover (you may need a little more or less than 1 cup). Simmer on low heat for about 15 minutes, or until the garlic cloves are soft.
- 2
Transfer to a blender—if you want to tone down the heat slightly, leave behind the seeds. You can do this by using a slotted spoon to transfer just chilies and garlic to the blender, then pour remaining vinegar into blender through a strainer to catch seeds. (See video for this technique).
- 3
Blend until smooth.
- 4
Strain the sauce through a fine mesh sieve into a small pot, pushing out as much liquid as possible with a rubber spatula, and occasionally scrape the bottom of the sieve with a knife to get the sauce that is hanging on there.
- 5
Put the sauce back on the stove over medium heat. Add salt and 1/4 cup sugar and stir until the sauce comes to a simmer. Remove from heat, taste, and adjust seasoning with the remaining sugar if needed.
- 6
Store in an airtight container in the fridge, it should last you a few months.