How To Make Sriracha - Traditional Thai Chilli Sauce Recipe

Learn how to craft your own authentic Sriracha at home with our step-by-step guide to traditional Thai chilli sauce. In this video, we blend a perfect mix of spur and bird’s eye chilies, fresh garlic, and palm sugar to create a tangy, spicy, and slightly sweet condiment that rivals store-bought versions. Discover the secrets of using a pestle and mortar to extract maximum flavour from your ingredients, the importance of precise fermentation, and how to balance heat with sweetness and acidity using pure rice vinegar. Whether you prefer a milder kick or an extra fiery sauce, our method allows you to customise the heat level to your taste. Perfect for enhancing your favourite dishes, from noodles and stir-fries to eggs and sandwiches, homemade Sriracha adds a burst of authentic Thai flavour to any meal.

This recipe makes approximately 750ml of sriracha sauce and utilises a 1-litre fermentation jar.

Ingredients
• Red Chillies: 500g (e.g., red jalapeños, Fresno peppers, or a mix of mild and hot chillies)
• Garlic: 6–8 cloves (peeled)
• Salt: 15g (3% of the total weight of chillies and garlic combined)
• Sugar: 30g (6% of the total weight of chillies and garlic combined)
• Rice Vinegar: 50ml (added after fermentation for acidity and flavour balance)

Equipment
• 1-litre glass fermentation jar
• Fermentation lid or cloth with an elastic band
• Blender or food processor
• Fine mesh sieve (optional, for a smooth sauce)
• Sterilised glass bottle for storage

Instructions
1. Trim the chillies by removing the stems. Optionally, deseed some or all the chillies if you prefer a milder sauce (leave the seeds in for more heat). Peel the garlic, ensuring the cloves are clean and free from bruises.

2. Add the chillies, garlic, salt, and sugar to a blender or food processor. Pulse until the mixture becomes a coarse paste. Do not add water; the salt will naturally draw moisture from the chillies during fermentation.

3. Transfer the paste into a 1-litre glass fermentation jar, leaving at least 2.5cm (1 inch) of space at the top for gas expansion. Press the paste down to eliminate air pockets and ensure the surface is level. Cover the jar with a fermentation lid or a cloth secured with an elastic band. This allows gases (carbon dioxide) to escape while preventing contamination. Place the jar in a cool, dark spot at 18–22°C (65–72°F).

4. Check daily for bubbles, which indicate active fermentation. Stir the mixture gently every 2–3 days to redistribute the salt and sugar. Taste after 3–5 days; the mixture should become tangy and slightly mellow in heat. Ferment for up to 7 days for a stronger tangy flavour.

5. After fermentation, transfer the mixture back into a blender. Add 50ml vinegar and blend until smooth. (Optional) Pass the mixture through a fine mesh sieve to remove solids for a smoother texture.

6. Pour the blended sauce into a saucepan. Bring it to a gentle boil, then reduce the heat and simmer for 5–10 minutes. This step stops the fermentation and enhances the flavour. Taste and adjust the seasoning with more vinegar, salt, or sugar as needed.

7. Transfer the cooled sauce into a sterilised glass bottle or jar. Store in the refrigerator for up to 3 months. The sauce will thicken slightly as it cools.

Notes
• Adjust the chilli variety to control the heat level. For a spicier sauce, add Thai bird’s eye chillies.
• If mould appears, discard the batch. A tangy smell and bubbles are normal signs of healthy fermentation.
• Non-Fermented Alternative: Skip fermentation and proceed directly to blending and cooking the sauce, though the flavour will lack the complexity of fermentation.

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