Thai Hot Sauce (Easy Homemade Sriracha)
Make homemade Thai sriracha in 20 minutes with this easy hot sauce recipe. Vegan, gluten-free, and chili flexible!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 oz or about 20 large chili peppers (I used Thai spur chilies)
- 10 cloves of garlic (peeled)
- 3 cups water (divided)
- 2 oz or about 10 chilies (I used Thai Jinda chilies)
- 1 cup vinegar
- 1/2 cup white sugar
- 1 tsp salt
Instructions
- 1
Remove the seeds and tough inner parts from the large red chilies.
- 2
Add the sliced large chilies, small chilies, and garlic to a saucepan with half of the water. Simmer over medium heat for about 5 minutes, or until soft. Let cool to room temperature.
- 3
Add the cooled chilies and garlic to a blender with the remaining water. Blend until smooth, then strain through a fine mesh sieve to remove solids.
- 4
Transfer the strained mixture to a saucepan. Stir in vinegar, sugar, and salt. Simmer over low heat until slightly thickened. The sauce will thicken more as it cools.
- 5
Let the sauce cool completely, then store it in an airtight container in the fridge. It keeps well for several weeks.