Homemade Sriracha Sauce

Sriracha sauce is from the Thai cuisine. It is a spicy sauce made of chillies, garlic, vinegar and brown sugar. Sriracha sauce is used as a condiment to enhance the flavour of noodles, soups or can be served as a dip too !!

You can use fresh or fermented chilli peppers to prepare the sauce. Generally the red jalapeño chilli pepper variety is used to make the sauce. Here I have made with the bird’s eye chilli / Thai chilli variety. The hotness and consistency of the sauce may vary depending on the variety of chilli pepper used.

Ingredients (Makes 1/2 cup)

Soaking time – Overnight
Cooking time – 20 mins
  • Bird’s eye red chilli – 12
  • Garlic – 4, chopped
  • White vinegar – 1/2 cup
  • Water – as needed
  • Brown sugar -2 tbsp


  • Ferment the red chillies overnight by soaking it in vinegar and brown sugar overnight.
  • Boil the fermented red chilli mixture for 15 mins. Make sure to close and cook as it has a strong hot smell.
  • Stir well and switch off.
  • Cool down and grind it to smooth.
  • Filter the sauce to remove the seeds if any.

The hot and spicy Sriracha sauce is ready !!! You can refrigerate and use it for upto 10 days.

Key Points

  • You can use either red jalapeño peppers / Thai chilli pepper or mix of both too.
  • Adjust the S sugar level depending on the spiciness you need. Mine was too hot !!!

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