Sriracha Sauce

~ Tandy

Sriracha sauce is a Thai hot sauce, usually used for dipping. Like most Thai condiments, there is a balance between sweet, and spicy. You can adjust the levels of coconut sugar, nam pla and vinegar to get the perfect balance to suit your palate. Make this as hot as you can handle by selecting which chillies you use.

Sriracha Sauce
Sriracha Sauce
Head straight on to the Recipe For ♥ Sriracha Sauce ♥
Making my own sriracha sauce

A long time ago, I subscribed to a monthly FOMO box. One month I got some sriracha sauce, which I would never have bought. This was the plus side of getting these boxes as I was introduced to new things. The sauce was way too hot for me, but Dave loved it. Our one and only processed food indulgence is hot dogs. This is often our Saturday lunch, and I indulge because I am not in charge of making this meal. I like my hotdogs with mustard, mayo and tomato ketchup. And if I have sauerkraut, that will go on as well. Dave has his with mayo and sriracha. And when the commercial sauce ran out, I made my own. It is thin as it has no thickening agents added to it, so don’t expect it to be like a store bought sauce.

Hot, or hotter?

For someone who does not like hot stuff, I have loads of chillies at home. A decade ago, I had a thriving chilli plant and I harvested and dried my own chillies. I am still using these, and even though the are past their ‘sell by date’, they still pack a punch. To make sure I always have chillies to use, I keep a variety of in the freezer. I just take out what I need, as I need them and use them frozen. But for this recipe, I went out and bought fresh red chillies. I got a mixed bag, with some at the bottom of the Scoville scale, and others at the top, with a few inbetween. You can determine how hot to make this sauce by the chillies you buy.

Take a look at this inspiring recipe for ♥ Sriracha Sauce ♥ from Lavender and Lime #LavenderAndLime Share on X

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Sriracha Sauce

The heat of this sauce is determined by the chillies you use
Recipe Category: Condiments, Sauces
Makes enough for: 380 mls
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 430 g red bell peppers, destemmed, deseeded and pith removed and roughly chopped
  • 200 g red seedless pepperito peppers, roughly chopped
  • 120 g red chillies, destemmed and roughly chopped
  • 200 g coconut sugar
  • 10 mls fine salt
  • 3 cloves garlic, peeled
  • 30 mls rice wine vinegar
  • 22.5 mls fish sauce

Method

  • Place the bell peppers, pepperito peppers, and chillies into a bowl
  • Add the sugar and salt and stir to combine
  • Place into a blender, together with the garlic, and blend until it forms a coarse paste
  • Add the vinegar and dish sauce and blend to combine
  • Tip the ingredients out into a glass bowl or large glass jar, that has a lid
  • Make sure there is space between the top of the sauce, and the lid, and place the lid onto your container
  • Leave to ferment for 24 hours, remove the lid, stir the ingredients and place the lid back on
  • You need to do this for a minimum of 3 days and a maximum of 5 days, depending on how fermented you want your sauce to be
  • Place the ingredients into a blender and mix until super fine
  • Tip the ingredients into a sieve which is placed over a saucepan
  • Once completely strained, press down using the back of a spoon to ensure you have all the sauce
  • Place the saucepan onto a medium to high temeprature, and bring to a boil
  • Reduce the temperature and leave to simmer for 10 minutes *
  • Remove from the heat, and allow to cool before placing into a sterilized glass bottle
  • Refrigerate and shake before using

Notes

* at this stage you can adjust the fish sauce and vinegar if you want to.
** See this post on how I sterilize my glass jars.
See the links below for blog posts I published on March 13:

Lavender and Lime Signature

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

18 thoughts on “Sriracha Sauce”

  2. Living in my part of the world, sriracha rather naturally is a firm favourite – but must admit to always having bought it. Thus, your recipe obviously is of interest! Have not used coconut sugar and pepperito peppers are also new – interesting! And I kinda do like hot stuff 🙂 !

    Reply

    1. Sometimes, it is easier to buy condiments – but with the push to move away from UPF, I am hoping this recipe will be perfect for a lot of people 🙂

      Reply

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