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

I will never buy another bottle of Sriracha again cuz this recipe is so easy and it tastes even better than the store-bought version!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@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!!!

[@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.

[@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

[@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...

[@mh.7136]

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

[@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

[@CurliQueCowGrrrl]

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

[@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

[@eternal8song]

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

[@ikon8275]

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

[@harrythailand4785]

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

[@Santos-ek8md]

Just came across this vid. Good job Pailin! A must try for the kitchen.

[@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.

[@seanglynn962]

Another great recipe great presentation as always and I will definitely be trying this recipe , keep up the good work

[@ssubramanian605]

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

[@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.

[@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

[@ileshakistasamy7004]

I have to try this recipy It looks delicious Thankyou for sharing

[@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. :)

[@dianemosala6994]

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

[@suewiley1422]

Super easy to make and turned out great! Thank you. 🤗

[@johnmccrae1102]

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

[@islynmercurius3338]

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

[@horaciocalderonlazo2168]

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

[@TheLeyaKa]

Great recipe as always, learned so much from you, thank you!!!

[@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!

[@yonkiesuperbus]

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

[@alidon4111]

I love how she explained it😍😍

[@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. ❤

[@berylsu168]

Just made it today. Thanks, Pai. It was yummylicious😋

[@hermandemello2200]

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

[@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.

[@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.

[@FlyingTreg]

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

[@chaisfood7716]

I loveeeee this sauce so much!!!! Love your videos.♡♡♡♡♡

[@ProdigyAngel33_Nagichan]

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

[@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.

[@joetato2227]

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

[@celyalezayverasdreer6309]

Adoro essa receita! Está de parabéns

[@hanseungwand4801]

This looks so easy glad youtube recommended this

[@ohmsanti7914]

I love you so much! Thanks for the recipes!

[@InsGovful]

it looks amazing

[@loxyfox4386]

wow!loved it after i tryed it!!

[@sophizkitchen]

Thanks for this recipe. It was so easy to make and very tasty.

[@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 😊

[@hannahilmy]

Can't wait to try this

[@CalvinKrause]

Been waiting for this video! Good thing I didn't buy Sriracha the other day :)

[@sophievu762]

That's sounds good! I want to try that.

[@GraftingTactick]

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

[@chacaloso361]

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

[@nuradreanna8207]

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

[@Mike-cp5ch]

Yummy , yummy ...thanks for sharing the knowledge

[@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!

[@PlantingTheFuture]

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

[@dgracias12]

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 🤓.

[@leasalvador9388]

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

[@CrazyAmigo-CA]

I love Thi food .... thanks for the recipe.. will try it soon and let you know

[@MathildaFlow]

Yay! I need to do this. I usually put Sriracha on (among other things) the very swedish dishes Pytt i panna and Korvstroganoff, so I'll be sure to post a picture of that next time.

[@harish6080]

Very graceful explanation keep posting more and more videos

[@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!

[@emmagg6919]

Thanks for your recipe... i'ts delicious!

[@faisafarah3110]

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

[@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!

[@rosacastro505]

loving your energy and your cooking tips. Thank you for making cooking fun

[@Samjellyfiz08077]

I made this today and it was soooo yummy 👌

[@helio2k]

Man you are so sweet! this one of the first videos i see from you, glad i found you

[@PailinsKitchen]

+helio2k Thanks! And welcome to the channel!

[@gmflashmx]

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

[@optimal5325]

well done, finally i find a good recipe, thnx :D

[@Kri5tinaaaaa]

You are my favorite!! I love watching your channel. Can you do more recipes with tofu ? Please and thank you!!

[@lokendrabahadurchand8741]

yea , i make it , it's really good and good, its' fresh also thank you Pailins

[@PailinsKitchen]

+loken chand congrats!

[@laichan8679]

Love it for Thai, Vietnamese, Malaysian and Singaporean food So yummy yummy 😋😋😋

[@olejele7282]

สีซอสสวยมากเลยครับ your source is so nice color.

[@prudencemaphologela2065]

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

[@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!

[@rabbipink]

She is absolutely adorable.

[@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

[@larrysong953]

I like the tip about separating seeds.

[@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

[@CollegevilleJohnnie]

Enjoyable video. Well done. Thank you 🐸

[@bighut9652]

i like your recipe . thanks.

[@mihirparekh9858]

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

[@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

[@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 👏

[@janiceneagle1088]

Watch your show make me smile and laugh from the beginning until the end

[@johanharlaar4604]

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

[@abdotarkanov2004]

Good recipe my dear chef 👩‍🍳 😘😘

[@elenasalazar7563]

Looks so nice thanks

[@xhenaaaa]

so so so yum!

[@aewe7120]

Your videos are all perfectly done ! Oh, by the way you look very PRETTY.

[@daddycoolschillisauce5242]

Going to give this one ago ;) Thanks for sharing!

[@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

[@BangkokBoy101]

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

[@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.

[@emilianopedulla6970]

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

[@michaelbressette2599]

I love Sriracha sauce & even though it doesnt cost much for a large bottle of it, but I think I would like to make my own also. I think I will try making it with various vinegars too. Thank you for the video it was most informative NOW I HAVE TO MAKE IT :D

[@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

[@orlandonecesito4904]

Now I know how to make Sriracha chili sauce. Many thanks Miss Pailin.

[@AussieAngeS]

I love Sriracha sauce and I bet that tastes amazing.

[@CAYENNEOREZ]

Thank you for another great recipe! I have been looking for a good immersion blender and the one you're using here looks awesome, what kind is it?