Thai Sriracha Chilli Sauce

  • Post by Mina
  • May 19, 2017
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This is a hot (medium in Thailand!) Sriracha chilli sauce recipe that is inspired by the sauce made in Sriracha that carries the same name. The recipe is really fresh, versatile completely natural and irresistible. You can pretty much put it on any dish to give it a delicious extra kick.

Thai Sriracha Chilli Sauce Recipe

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Portions: Fills four 250ml bottles
You’ll need:
  • Red bird’s eye chili 50g. (20 chillies)
  • Big yellow chilli 200g. (15-16 chillies)
  • Red spur chilli 300g. (20 chillies)
  • Ripe tomatoes 5-6 large ones
  • Garlic 12-15 cloves
  • Yellow onion 2 large ones
  • Sea salt 4-5 tsp. (adjustable)
  • Brown sugar 4.5 tps.
  • White wine vinegar 2 cups (white vinegar works too!)
  • Olive oil 2 tsp.
  • Water 1.5 cup (adjustable)

    Let’s start!
  • Roughly chop all chillies and place them into food processor along with onion and garlic. Add a generous pinch of salt and blend it finely. Put it in a bowl and set aside.

  • In the same food processor, roughly chop all tomatoes and again blend it finely

  • Put a medium sized wok or pan on medium heat and add olive oil. Add the chilli mixture, add another pinch of salt, brown sugar and vinegar. Reduce the heat to a simmer for 10-15 mins until most of the water has evaporated.

  • Add blended tomato in the chillies mixture, stir a bit and let it simmer for another 20-30 minutes.

  • If the sauce starts to dry up in the first 10-15 mins, add a bit of water.

  • Turn off the heat, let the sauce cool down or blend it straight away carefully, depending on your blender type.

  • Strain it through a sieve, making sure you don’t leave a single delicious drop of this Sriracha chilli sauce behind, or enjoy it rustic way.

  • Enjoy!

    Tips:
  • If you are concerned about the amount of sodium in the sauce, you can adjust the amount according to your taste.

  • Pasteurize the bottles and everything that will touch the final chilli sauce in hot water before bottling, the sauce can be kept for several months in the refrigerator.

  • If you’d like to use white sugar, you might need to reduce the amount and taste as you go cause white sugar is sweeter.

  • If you can take the heat, you can also add more bird’s eye chillies as you like.

  • Caution, when blending hot liquids, don’t overfill your blender, please leave a small opening to allow heat to escape.

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