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Sriracha sauce: photo of the dish
Illustrative photo: Takeaway — CC BY-SA 3.0, Wikimedia Commons
Sauces & basics

Sriracha sauce

A Thai-style hot sauce made with red chilies, garlic, vinegar and sugar, thick in texture with a bright, sweet and tangy flavour. Originating from the town of Si Racha, it now goes with many Asian and Western dishes.

  • 25 min
  • 8 servings
  • Advanced
  • Moderate

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Ingredients

Ingredients

Sauce

Optional extras

Nutrition facts

89 kcal per serving

Protein
3.5 g
Carbohydrates
17.3 g
of which sugars
14.1 g
Fat
0.3 g
of which saturated fat
0 g
Fiber
1.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove the stems from the chilies and cut them into pieces. Peel the garlic cloves.
  2. Blend the chilies, garlic and water until you get a coarse paste. Bring it to a gentle heat in a small saucepan.
  3. Add the sugar, salt and vinegar, then let it simmer gently for 10 minutes, stirring from time to time.
  4. Add the fish sauce and cook for another 5 minutes until the sauce thickens slightly.
  5. Let it cool, then blend finely until smooth.
  6. Pour into a clean, sterilised jar and keep in the fridge. It will keep for several weeks.

Variations and tips

Mild version. Halve the chilies and add a little more sugar.

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Original Ecomely recipe.