Thai Sriracha Sauce | ซอสพริกศรีราชา
Thai Sriracha Sauce | ซอสพริกศรีราชา
Yield 10
Prep time
20 MinCook time
40 MinTotal time
1 HourIntroducing the ultimate condiment for spice and hot sauce lovers everywhere: homemade Thai Sriracha sauce! Made with fresh red peppers and bird-eye chilies, this sauce is the perfect blend of heat and flavor.Impress your taste buds and elevate any dish with this homemade sauce that is sure to leave your guests wanting more. Plus, with our simple recipe and customizable ingredients, you can make it spicy or mild.Whether you're looking for a dipping sauce for your favorite appetizers or want to add some heat to your stir-fry, Thai Sriracha sauce is the perfect addition to any meal.
Ingredients
- 500 g (1 lb, 1.6 oz) Big red pepper
- 100 g (3.5 oz) Medium bird-eye chili
- 2 cups rice vinegar (5% vinegar)
- 4 tbsp brown sugar
- 1 tbsp salt
- 2 heads Single bulb form of elephant garlic (or 1 head big Chinese garlic)
- 2 heads Pickled Garlic
- 3 cups water
Instructions
- Clean and deseed the chili and pepper.
- Peel the garlic properly.
- Roughly chop the chili, pepper, garlic, and pickled garlic, and boil them in water until reduced to 1/3 of its original volume.
- Quickly cool down the mixture and blend it in a food processor until smooth.
- Boil the mixture with vinegar and salt. Once it boils, add sugar and reduce the heat to medium-low.
- Adjust the taste as needed.
- Quickly cool the sauce and bottle it in a pasteurized or boiled container for a longer shelf life.
Notes
Keep the sauce in the refrigerator and consume it within 3-4 weeks after opening. Remember to check its quality every time before using it, as taking it outside the refrigerator or breaking the cold chain will reduce the shelf life of the sauce.
If you want to store the sauce for months, cool it quickly in an ice bath, fill it in a hot bottle, and seal it properly.
You can also use the sauce as an ingredient for stir-fried dishes.
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