How to Make Sriracha Hot Sauce ซอสพริก - Hot Thai Kitchen Recipe

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Notes: To clarify, this is NOT a fermented Sriracha recipe. In Thailand, unfermented hot sauce is the most commonly made type. If you are looking for fermented Sriracha, like the Huy Fong version, this is not the recipe for you. On a more general note, if you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@icemanx13464]

Pailin's Kitchen thank you for the idea. I would like to ask what is the average shelf life for this sauce if refrigerated?

[@larswesterhausen7262]

I made it the other day and it turned out to be fantastic. Another product I'll never buy ready made again. Thank you so much.

[@travishoover636]

Please note that SEEDS have nothing to do with heat at all. The heat comes from the vein in the middle of the pepper that the SEEDS are hanging from.

[@DNamel-tv8xn]

How long and how hot for the sugar to dissolve at the end? Looks delicious 👌

[@garendasosro3686]

What do you think if you put some ginger flavor? Best regards from Mataram, Indonesia.

[@hennielouw6028]

After I made the Sriracha sauce I dried the pulp that was strained out. Also dried some lemon zest, mixed everything with salt, and viola!!!.... Sriracha salt

[@BreeonaNechole]

You are a smart smart man.

[@aguchoshoah9817]

Thats a good idea for not waste the pulp, thanks

[@suchartboontid2560]

Genius

[@ssubramanian605]

Wow great idea...

[@ssubramanian605]

Wow excellent idea!!!

[@林宗毅-t6i]

It’s been almost 10 years already since I first encountered this channel. I remember ordering her fascinating cookbook online on Amazon, I waited so long to finally get it!!! Looking back, what I love about her is her excitement , her passion so to speak, towards to creation. Now I’ve become a chef myself in a vegan restaurant in Taiwan and I still watch her videos from time to time to remind myself the passion for transformations in interactions of ingredients. Feeling grateful to be able to learn from this channel.

[@urpoche]

I did mine with jalapenos, scotch bonnets and some bell peppers for sweetness (hot peppers are really expensive in Northern Ontario). I did put less vinegar and sugar due to the natural sweetness of the scotch bonnets and bell peppers. Thank you for inspiring me to make my own sriracha !

[@marammaaroufi6093]

urpoche sounds delicious

[@celuiquipeut6527]

I am trying to come up with my own recepy. Witouth sugar and vinaigre. Havent had luck so far. Lol

[@urpoche]

@@celuiquipeut6527 yeah, the sugar and vinegar are crucial to the taste.

[@celuiquipeut6527]

@@urpoche trying to replace the sugar with natural sugars, and more sweet peppers, and the vinegar with citrus. Juat need to find the right dosage. Will not be sriracha. But will be my own!

[@seanhart9706]

The rooster version is jalapeno peppers

[@jo-annnguyen7374]

Thank you, Pai! Sriracha is my husband's daily staple. I'm going to make a lot of this, put it in a bunches of small mason jars, and wrap them up as a birthday present for my husband.

[@bobcates794]

I made this using my home grown Sriracha peppers and have been using it on everything from fried chicken to tacos. It is easy to make and much better than store bought. The one thing I did wrong was add all the sugar in the beginning which made it too sweet. Start with half the sugar and adjust upwards.

[@RiversideHomestead]

I made it myself 3 days ago, but I did it the way it's usually done. I fermented it. Have to wait 4 more days to try it. I made 6 kg of different chilis, pepperonis and belly peppers. It smells allready fantastic.

[@dawoodbalti220]

Hi

[@baileymoto]

Fun fact, pepper seeds don’t contain capsaicin, thus aren’t actually spicy. However, they are generally crammed next to the placenta, which is where much of the heat is and the exterior of the seeds may be coated in capsaicin.

[@virginiabossett947]

Wow thank you.

[@MrBraffZachlin]

Your mostly correct but the seeds are indeed hot unless you rinse them thoroughly and even then they do retain some of the heat from the placenta that was absorbed

[@suepmran8768]

It's awesome! I tried many, many recipes for Sriracha. All name themself as "the original" But this one is clearly the best. By the way: The main heat in the chili comes from the placenta (white pulp on which the seeds grow)

[@PailinsKitchen]

+Max Werner Good to know thanks!

[@dennydenlim]

Pailin, as a Thai Foods Lover, I am glad that you are so passionate to share good recipes with me. I managed to make my own Green Curry Paste, Red Curry Paste, Pad Thai, Tom Yam Gai and I am making Soracha now.

[@ssubramanian605]

Wow you are on a roll...

[@eternal8song]

i absolutely love sriracha on an avocado half. eat it with a spoon, it's the perfect snack

[@mycamvo9643]

Thank you Pailin, i tried this Sriracha and sweet & sour sauce recipes. They both turned out perfectly and I no longer use the store-bought ones

[@juliandanieljimenezkrause7802]

Earlier this year, I planted seeds of a chili from the garden of our guide in Siem Reap, Cambodia (trip a year ago). I have now (in Brussels, Belgium) a beautiful chili plant full of chilies, awaiting that they ripe. Am looking for ways to preserve my harvest -- and this simple and yummy sauce will be one. Thank you!

[@johanharlaar4604]

I often take the pulp of the chillies and put them in the dehydrator and have a nice chilly powder.

[@islynmercurius3338]

I love the way you explain your language in English so we could understand Thai menu thanks for sharing lyn Washington from Guyana

[@mpairliquid]

My father and I loved your video and had a little recommendation. To lessen the amount of sugar that you add to the Sriracha you can always put shallots in it which would also add its own flavor

[@jgam6432]

what about carrot or sweet peppers? 👀

[@summerishere2868]

I made this and it tastes amazing. I thought it wouldn't be that amazing for such simple recipe but I am glad I was wrong. :)

[@ssubramanian605]

I made this sauce today. Wanted to use up the cubanella peppers in my patio garden and also 3 red jalapenos peppers from my patio garden. I followed your recipe and left all the seeds in the sauce as the cubanella peppers are not that spicy. It was so easy to make and tastes v good and I can still feel the heat. I will make with Fresno peppers or soreno peppers next time. And I didn't even use the sieve and kept all the bits:) Now it is time to make omelette and eat with this sauce. Thanks for the recipe.

[@harrythailand4785]

I never miss your recipe and always hit the bell for you

[@kitaabdosti]

I tried your recipe and it turned out so good and almost as same as the fermented si racha in flavour but i made it a litte pulpy. I use small chillies so after blending the chillies and garlic, i didn't strain them to remove the pulp instead i cooked it as by your recipe. There is one thing i have noticed about si racha that the older it gets the tastier it becomes. I had made the fermented one in May and back then it tasted really hot but now it has completely transformed and taste even better.

[@taloweryus]

Try using apple cider vinegar instead of plain white vinegar. It gives a nice fruitiness to the sauce that i think really adds something to the flavor.

[@ssubramanian605]

Had no idea you can even make Sriracha sauce at home. The color looks so vibrant and beautiful!!

[@Wotdermatter]

This was one of the first things I was taught to make when I started to teach cookery and work as a chef in Thailand. It is not the seeds that are the hottest part of the peppers but the vein which holds them in place. The sauce will keep a long time whether refrigerated or not, just make sure the top is screwed down. The only problem of making it in Toronto is the cost for the peppers, which are imported from Mexico, are prohibitively expensive, about CAD 3-4 for 100 grams, when they are available. 'nuf sed. plamuk aka travellingchef

[@Gdwin12]

Awesome recipe especially since the price of SiRacha is $6.00 now. (02/02/2023). Now I have to start looking for the chiles you mentioned. Thanks for sharing!!!! I would use the paste leftover for a cooking base when I cook 🤓.

[@methawilai3654]

Your English is excellent also I love when you speak “Siracha” in clearly Thai accent.

[@reene911]

Why do people think asians can't speak English?

[@davidgarci8322]

You're RACIST

[@davidgarci8322]

@Itsme Bambi assuming asshole

[@mcranoxp]

She's American by the sounds of it so course she can lol

[@burinsane]

@@reene911 same thought

[@joetato2227]

I'm all in on this one, Sriracha is like a ketchup substitute for me! YUM

[@deniseferron3397]

This has been my go-to sriracha recipe now for a couple of years. Before that I made mine fermented. Honestly, though, I couldn’t tell the difference once the sriracha is added to the food. I’m making some right now, but I’m roasting the chilis in the oven beforehand to see what that does to the flavour profile. I’ll keep you posted.

[@Miss.Pennyfeather]

Thank you for your comment, wasn't sure if I need the fermentation for the flavor or not. Your comment really helped me (:

[@DanikaOliver]

I need to know, what was the result, did it add depth tot he flavor or not?

[@horaciocalderonlazo2168]

Congratulations! I liked a lot your chile sauce recipe presentation. I will try it, as soon as possible.

[@mh.7136]

U are too funny! Relatable, extremely talented and you make me feel like I can cook all these dishes myself!!

[@extoprak]

Once I was tasting habanero with my friend, he said the seeds are not spicy, it is the white thing that seeds are attached are the most spicy part. I removed the seeds carefully and gave him, he ate, wasn't hot (not as hot as the chili itself)... However, since the spice is hard on your stomach and the intestine and you cannot digest the seeds, it hurts you, therefore seeds are not desirable.

[@ievansasortse4205]

I really liked the way she explained how the process goes on, its easy to understand and thats good for the viewers ..will definitely watch more vedios in this channel and subscribe

[@Anxiou5Panda]

Damn, I never thought I could make this sauce easily... how dumb of me to not look it up sooner. Thank you Ms. Pai, you're not only a wonderful chef but also a beautiful presenter. Damn, you're gorgeous!

[@hermandemello2200]

Wow awesome chilli sauce!! Tydear. I'm pleased n happy watching ur post from TANZANIA amen

[@BijoudeBexar]

Thanks! I've tried to recreate it before but this method and proportions should give me the results I've been looking for. The commercial version has sulfite preservatives which bother some people, myself included. Also I prefer making condiments from fresh produce and bulk staples to reduce plastic and glass packaging not to mention the cost of shipping of jars and bottles over that of produce and bulk commodities 😊

[@johnmccrae1102]

Just watched this ll the way through.You can really hold people's attention.I love it xx

[@markjoe5579]

a girl after my own heart, i love spicy sauce i remember one time i was making a hot sauce at home, i don't have a overhead exhaust on the stove , as i was making it i ran everything out of the house including the termites. lol.

[@squirrelyshirley7629]

Smoked paprika is always one of my fave additions. It gives the hot sauce a smokey flavor. :)

[@Mitchieboo1970]

I'll definitely add some smoked paprika to mine.

[@mcranoxp]

Yes mate 👏

[@ikon8275]

I'm so glad I found this lady. Great person great channel! . This recpie is so worth the work

[@classical7]

Ooohhh....gonna make this!!! Made fresh soy milk last week. It came out pretty good considering my first time making it. Love your channel!

[@jodyhatch3862]

I used Fresno, Thai dragon, a couple of bird's eye, and whatever else I had picked that was red. I agree, it tastes so much better than the store bought. Kids agree! I want to try this recipe with other varieties, it was so good. Thank you!

[@BangkokBoy101]

I'm going to try this with some of the sriracha's I grew this summer once they've all ripened.

[@andresdruiz]

Hey Pailin!! It looks very nice. A question, how much time you can keep this sauce? Do you keep in the fridge or in the cabinet? Thank you!

[@twelveeighteenofficial7487]

With as much vinegar as is in there, this sauce will probably keep at least a year in a sealed jar on the shelf. If you put it in the fridge, it'll last darn near forever.

[@dianemosala6994]

I've just made this sauce! Lord it's amazing, thank you for the recipe

[@Oddzilla51]

Thank you! Been wanting to try something like this for a while. I made mine with Jalapeno's with the veins and seeds removed. Nice mild heat (in my opinion) and get a nice taste of the jalapeno and some sweetness from the sugar. Might try making it with a citrus base instead of vinegar next time. Maybe lime juice.

[@ritz5606]

Thank you so much for your videos! You are my go to when it comes to sweet'n sour and now Srirahca hot sauce. For my Norwegian pallet, I found it to be within the acceptable heatness, but the taste was amazing. It's so great to get rid of those chillies in the refrigerator before they expire. I must admit that I added a small belly pepper to milden it down a bit. It worked perfect.

[@chacaloso361]

I love and have been loyal to Huy Fong since I first discovered it in 1993. But your recipe looks great also!!

[@rabbipink]

She is absolutely adorable.

[@biblebasher9364]

Thank you so much! I have a different sauce I created but haven't dialed in the amounts of ingredients. I grow my Cherokee Purple Tomatoes, cut them into 5ths or quarters and boil them before putting through a food processor to get out the seeds and skin. I put the pulpy juices in a roasting pan and slow cook it into tomato paste. Add some lemon juice. That all by itself is so flavorful and delicious that you can eat it with EVERYTHING. But, this sauce I'm talking about takes an onion or two or even 3 if they are sweet, a bunch of garlic cloves, I puree them into a white paste and then mix it all together for a very very very spicy delicious sauce that tastes like magic!

[@pieternieuwenhuis2363]

I made a bottle and left it 6 months in the fridge and it was still good

[@greatbriton8425]

When I was a child I lived in a town called Manorom and we went to Sri Racha on holiday. I remember lonely beaches and warm phosphorescent sea at night, colourful fish in the shallow waters. I wonder if this sauce comes from there? I was too young to have tried it.

[@greatbriton8425]

@Yoswin Freeman Thank you

[@gmflashmx]

Great recipe! I won't strain it though. Love that texture

[@BoracayADMIRER]

Thank you for telling us how to PRONOUNCE it correctly.

[@mihirparekh9858]

I tried this...so awesome...wish I could share the picture too...now trying green Sriracha

[@frauleins5596]

This looks great 💕, gonna make it asap. Im wondering for how long could keep this in the fridge?🤔

[@AdamHotThaiKitchen]

Apparently about a year :)

[@ProdigyAngel33_Nagichan]

Nice to have this. I use Sriracha and other hot sauces like other people use ketchup. Great video ^__^

[@cdh79]

great video :) just a comment: the seeds are not spicy themselves.. it's the membrane hat hold the seeds which contains most of the capsaicin, so removing the seeds doesn't change the hotness unless they're being cut out with the membrane in the very beginning.. i would still recommend removing seeds though :) and for any of the really hot varieties i definitely recommend wearing gloves and possibly eye-protection.. a little bit of boiling sauce splashed into my eye when making bhut-jolokia-sauce a few years back and i spent about half an hour under the sink rinsing it out .. fortunately there was no long-term damage :)

[@Wireless_Gadgets]

Thanks for the video, I've viewed it several times already, it's 2022, the great Huy Fung Sriracha shortage, this video is going to get a lot of views! Thanks

[@muhammadaizuddinzailuddin1999]

Hi Ms Pai. I have 2 question. How different the sauce that you make with the fermented one? Amd how long the sauce that you make can last with proper sealing and canning?

[@adamchurvis1]

Pailin, I believe the Spurs are the ones with a tinge of blue that deepens the red, while the Gustos are the ones with a tinge of yellow that pushes the red color closer to reddish-orange.

[@Miss.Pennyfeather]

Pro tip: put the garlic and chili back into the bottle at the end, you will have the best sweet-sour chili garlic sauce ever! - it's super hot though but if you use it as marinade and mix it with soy sauce and other ingredients you will have the best sweet-sour (in my case crispy tofu) ever! - (Created this on accident, not dissapointed though :D ) But nevertheless thank you so much for this easy and super tasty recipe!

[@hanseungwand4801]

This looks so easy glad youtube recommended this

[@WiwatChang]

Funny how I get to learn how to make a Thai sauce by watching a fellow Thai demonstrating it in the US from my home in Thailand ;-)

[@andykay3379]

Thank you Pailin for showing us this recipe. I will make my own now.... You have such an amazing personality and all your tips make so much sense. I always feel so good when I watch you. ขอบคุณมาก ครับ

[@phuminplace_nanhotel6015]

does it last long and not spoil ? if keep it at room tempuratre Thanks I alway wonder how to make it

[@CurliQueCowGrrrl]

This is beautiful! Thank you for all your awesome tips and everything!

[@chevypreps6417]

The recipe looks very good. How long would this sauce be good stored in the refrigerator.???? Thank you for posting this recipe.

[@bobn1944]

Could this be used with enchiladas, maybe adding some tomato paste or a can of blended tomatoes? I have lived in Thailand for 10 years now & love your Thai recipes, thank you so much. Bob

[@rnatodna]

Hi Bob, that's an interesting idea. I will say that traditionally enchiladas are made with dried red chiles. The best are dried guajillo peppers, it gives the enchiladas a deep red color, spice, and of course flavor. No tomato, just soften dried red chilies and garlic, Keep it simple. Tomato sauces are usually used with chilaquiles, and thats a different flavor altogether. This of course is not meant to discourage you, i'm simply stating my point of view. Cheers

[@bobn1944]

@@rnatodna Thanks a lot

[@dannyevans3932]

Loosely using your recipe due to my availability I made a habanero Jalapeno and pickled beet (for colour) sriracha. It is amazing! Certainly not classic sriracha but great all the same

[@pa.moua-yang]

Just tried this recipe! It’s so delicious!!! Do you know when the sauce will expire?

[@adamthehtkminion6750]

Hi Adam here and I think she addresses that in the written recipe? Cheers!

[@pa.moua-yang]

@@adamthehtkminion6750 I’m trying to find where she said it in the video. Would you mind telling me when it expires?

[@kitaabdosti]

I just came across your recipe while I was looking for more Sriracha recipes. I have tried the fermented version now it's time to try yours. I have bought 1/2 kg of two different varieties of chillies and I will update once I am done. ❤

[@unstoppablezone4980]

You can also add some fresh mangoes to sweeten this sauce...give it a whirl. Pineapple is also good. :)

[@chazchillings3019]

I just made it. It tastes great. I wore latex gloves because I didn’t want that burn in my eyes. Haha. Thank you!

[@clashwithkeen]

Pepper seeds aren't where the heat is, it's in the pith. Very cool recipe, I think I'll try it.

[@yonkiesuperbus]

I LOVE YOU! THANKS FOR THE RECIPE! I'm FROM CHILE (Country)

[@heyha-asean1184]

It is true that people in different nations in Asia have other selfish and exploitative habits. Please note, no one ever mentioned the person behind the scenes, that person is the wife of the owner of the original Sriracha sauce products, who is a real Thai lady and is the one who served her family members the sauce for plates of seafood. Please also note that the seasoning including chili not brought from China. His wife who establish recipes for cooking, did not copy the recipe from anywhere else. Give her credits.

[@leasalvador9388]

Merci Khop khun khaaa to Share this recipe 🙏🏻🥰♥️

[@ThananyaBaker]

คนสอนทำก็น่ารัก ทำอาหารก็เก่ง พูดก็เก่ง น่าปลื้มใจแทนคุณพ่อคุณแม่ ขอบคุณนะคะคุณหนูไพลิน

[@PailinsKitchen]

+Thananya Baker Thank you ka :)

[@GraftingTactick]

I have ro try your recipe, simple and it must be so delicious. Thanks for sharing ☘️

[@OriginalGriff]

I use it to make Sriracha Mayo, which goes well with fries, or in a Camembert, Ham, and Tomato Panini. Yes, yes - I know it's not Thai (or French, or Italian) but it makes a wonderful quick winter lunch!

[@NPonlamuangsri]

My dad makes a hot sauce that's basically the beginning steps of yours before you put it in the blender. but he adds sugar and fish sauce. he's from Nakornsawan

[@prudencemaphologela2065]

Made my own... Soon delicious AND THANK YOU AGAIN. wish I could share pics

[@TheRoots72]

Thanks for the video! But how long does it last in fridge? Or is it shelve stable ? Thanks guys for the answer

[@AdamHotThaiKitchen]

HI and a few months - info on storage here hot-thai-kitchen.com/sriracha-hot-sauce/ Cheers! Adam

[@freecleets]

thank you my friend. can you show how to make more mild version? i have the bottle store bought one but it is too hot for me

[@adamthehtkminion6750]

Hi! Adjsut as per hot-thai-kitchen.com/sriracha-hot-sauce/ Cheers! Adam

[@nuradreanna8207]

Wah. Quite Easy. Can't wait to try.

[@shitalnayi2580]

I love your recipes in wish to learn how to make yellow wontons please

[@emilianopedulla6970]

Here in Calabria we usually use a lot of hot peppers in food. So all that is so lovely.

[@travishoover636]

Two issues with this. Siracha is fermented, no the seeds are not the heat factor. I used to think so too but I researched it. Capsaicin, which is the chemical compound that contains fiery heat, is actually concentrated in the inner white pith or rib of the chile pepper. While the seeds may be coated with some of the capsaicin since they're in contact with the rib, they themselves don't actually contain any heat.

[@tazztone]

exactly.

[@s.p9189]

I had some store bought sriracha from lee kum kee that has fish sauce in it and its soooo good, i cant wait to make it fresh and add my own fish sauce

[@jacquesdemolay2264]

Thank you for this. I made it but it’s far too vinegary. Have I used the wrong vinegar? I used half apple and half white wine. What vinegar do you use? Thanks

[@FlyingTreg]

Love this recipe!! We never go to the shop anymore to buy ready made Sriracha. Thanks.

[@bluatsanee1415]

I am in Malaysia n as far as I am concerned, theres only 1 Sriracha..its now called SriRaja Panich. When I cant get Panich, I am forced to buy the HuyFong sauce n jus add chinese white rice vinegar. Not the same but better than nothing😢

[@nouse4name445]

id sugest also looking up fermentating videos for hot sauce. if you need a quick sauce then this is great but if you want a really good hot sauce and your willing to put in the time id sugest watching Chillichump

[@faisafarah3110]

Wow sister thank you you Showing your recipe thanks a lot and I loved it

[@tonyiznaola]

Since I have no access to Thai pepsers. I will just red Jalapeño peppers mostly and just one red Serrano. I am wondering if this Thai sauce is the one is used in Thai soups🤔

[@Maarten_official_account]

I will try this recipe for sure when I harvest my chillies at the end of the season. How long will this sauce stay fresh?

[@DylanatorPlayz123]

Maarten Hoeberechts 6 months to a year but it’s so easy so only make the amount you gonna use so don’t go and make 2L it’s simple and fun

[@jodelacruz2680]

Thanks pai , nicely done , Now I can enjoy siracha with no preservation

[@Pepperpot666]

I started growing my own peppers and I am wondering if you could freeze the finished sauce, just in case you have tons of peppers to process.

[@PailinsKitchen]

Hi Adam here - I'm guessing probably yes, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!

[@andresdruiz]

Hi Community!!!!, question: if I take the leftovers of chili of the strainer, let it dry, and pass them through a spice grinder, do I get a spicy, flavoured chili powder? or it is to cooked and not spicy at all?

[@TheRaysz]

many would say that the seeds of the chilies gave the hotness to the chillers but I don't think so the seeds gave the "creamy" taste to it, if you want to lessen the hotness you've got to remove the chilies veins. Take a dry chilies that are super-hot pull out the veins, blend the chilies together with the seeds you will get a less hot taste. It's a waste to discard the seeds. Yes it difficult to blend the seeds in the blender, the trick is blend them longer non stop for about 5 - 10 minutes, that how I blend my dried chilies. I usually pound my fresh chilies they'll gave a better taste than the machine blended chilies. I'm a 58 years old granny, love cooking and like hot dishes even with western cooking. Pai you're always sweet looking, proper clothing chef and love your superb awesome recipes. Always looking forward for your next videos. :3

[@PailinsKitchen]

+Ray Rayz Thanks for the tip!

[@Frank_frank.]

Do you need to refrigerate this sauce so it can last longer? Or just store in a dry container and keep in a cool, dry place is enough?

[@adamthehtkminion6750]

Hi! Yes we put it in the fridge, and in the written recipe she has a note "Store in an airtight container in the fridge, it should last you a few months. " Cheers! Adam