Sriracha hot sauce
This post features a simple, economical, and delicious recipe for Sriracha sauce. Originating from the coastal city of Si Racha in Thailand’s Chonburi Province, it was crafted in the early 20th century by Thanom Chakkapak, incorporating chillies vinegar, garlic, sugar, and salt.
In Thai cuisine, Sriracha is a traditional seafood dip, enhancing dishes like grilled fish and shellfish with its spicy, tangy flavour. Its popularity expanded beyond Thailand in the 1980s when Vietnamese-American entrepreneur David Tran
established Huy Fong Foods in Los Angeles, California. Tran’s rendition of Sriracha, inspired by the original Thai recipe, gained traction with its introduction as “Sriracha Hot Chilli Sauce” in the early 1980s. Embraced by Asian communities in the United States, its distinct flavour and versatility propelled its popularity.
As Huy Fong Foods‘ Sriracha sauce gained momentum, it became a staple in American kitchens and beyond. Its iconic packaging, featuring a rooster emblem and vibrant green cap, became instantly recognizable. Over the years, Sriracha’s appeal has transcended cultural boundaries, finding its way into diverse cuisines and culinary creations worldwide. Whether used as a condiment, marinade, or ingredient in recipes, Sriracha continues to delight taste buds with its fiery kick and savoury undertones, cementing its status as a beloved and enduring culinary classic. So lets put on our aprons, get out the Chillies and lets start making our recipe for Sriracha hot sauce
- Serving size: 15 grams
- Calories: 6
- Fat: 0 grams
- Carbohydrates: 1 gram
- Sugar: 1 gram
- Sodium: 67 mg
- Fiber: 0 grams
- Protein: 0 garms
- Cholesterol: 0
- 1 pound (450 grams) fresh red chili peppers (such as red jalapeños or Fresno chilies)
- 4 cloves garlic, peeled
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ cup distilled white vinegar
- 2 tablespoons water (optional, for adjusting consistency)
- Small saucepan
- Blender or food processor
- Fine mesh strainer or cheesecloth
- Airtight container for storage
- Rinse the chillies under cold water and pat them dry with paper towels.
- Remove the stems from the peppers and cut them into smaller pieces. If you prefer a milder sauce, you can remove the seeds and membranes, although leaving them in will result in a spicier sauce.
- Place the chopped chillies , garlic cloves, brown sugar, and salt in a blender or food processor.
- Pulse the mixture until it forms a coarse paste. Scrape down the sides of the blender or food processor as needed to ensure everything is well combined.
- Transfer the chilli paste to a small saucepan and add the white vinegar.
- Heat the mixture over medium heat, stirring occasionally, until it reaches a low simmer. Reduce the heat to low and let it simmer gently for about 5-10 minutes, stirring occasionally. This helps to meld the flavours together and reduces the raw taste of the garlic.
- If you prefer a thinner sauce, you can add a couple of tablespoons of water during the cooking process. Adjust according to your desired consistency.
- Once the sauce has simmered and the flavours have melded, remove it from the heat and let it cool slightly.
- Transfer the mixture to a blender again and blend until smooth. Be cautious when blending hot liquids.
- Place a fine mesh strainer over a bowl or use a piece of cheesecloth and strain the sauce to remove any solids, resulting in a smooth texture.
- Let the sauce cool completely before transferring it to a clean, airtight container for storage.
- Store the homemade Sriracha chilli sauce in the refrigerator. It should keep for several weeks to a few months. Make sure to use clean utensils when scooping out the sauce to prevent contamination.
- Use your homemade Sriracha chilli sauce as a condiment for various dishes, such as stir-fries, noodles, sandwiches, or as a dipping sauce for appetizers. Adjust the amount used according to your desired level of spiciness.