This easy Thai hot sauce recipe makes homemade sriracha in just 20 minutes. It’s vegan, naturally gluten-free, and works with Thai chili peppers or whatever spicy chilies you have on hand.
Heads up: This recipe makes a spicy Thai sauce! Try my authentic Thai sweet chili sauce instead if you’re after something that combines sweet and spicy.
Thai hot sauce is a spicy chili-based sauce made with fresh red chilies, garlic, vinegar, sugar, and salt. It has a bold, tangy flavor and is often used as a dipping sauce or condiment for grilled meats, fried chicken, and rice dishes.
About this recipe
This recipe is so easy and full of flavor that you’ll never go back to store-bought again. I made a big jar last week and somehow… it’s already gone. We’ve been spooning it over basically everything!
You can prep it ahead and store it in an airtight container in the fridge for a couple of weeks. The flavor gets even better as it sits, and it’s way healthier than anything from the store: no preservatives and natural ingredients only.
I like my Thai chili hot sauce spicy, so I go big on the chilies, but you can easily adjust the heat by using fewer or mild peppers if needed.
As always, I’ve included photo instructions to make things easy! Once you’ve made this, be sure to check out two of my other go-to sauces: prik nam pla and nam jim jaew!
Ingredient notes and substitutes
Scroll down for ingredient tips and step-by-step image instructions, or skip ahead to the recipe card if you’re ready to begin.
- Large red Thai chili peppers – I use Thai spur chilies (prik chi fa); they’re mildly spicy and popular in Southeast Asian cuisine. Jalapeños work as a substitute.
- Chilies – I use Thai Jinda chilies (prik Jinda). Use a milder chili if you’re sensitive to spice.
- White vinegar – Gives the sauce its signature tang and helps balance the heat.
- White sugar – Softens the spice without making the dip sweet.
- Garlic
- Salt
How to make Thai hot sauce
Step 1: Remove the seeds and tough inner parts from the large chilies.
Step 2: Add the sliced large chilies, small chilies, and garlic to a saucepan with half of the water. Simmer over medium heat for about 5 minutes, or until everything is soft. Set aside to cool to room temperature before blending.
Step 3: Once cooled, add the cooled ingredients to a blender. Blend until smooth, then strain the mixture through a fine mesh sieve to remove any bits.
Step 4: Pour the strained mixture into a pot. Add vinegar, sugar, and salt, and simmer over low heat until it thickens to your liking. It will thicken a little more as it cools, so don’t overdo it. Let it cool and store your hot chili sauce in the fridge in an airtight container for several weeks!
Frequently asked questions
Where is sriracha from?
Sriracha is originally from Thailand, where it was first made in the coastal town of Si Racha. The sauce was created by Thanom Chakkapak in the 1930s as a spicy chili-garlic condiment for seafood.
Is sriracha healthy?
Sriracha can be part of a healthy diet when used in moderation. It’s low in calories and made with simple ingredients like chilies, garlic, vinegar, sugar, and salt. However, some store-bought versions may contain added preservatives or more sugar and sodium.
More spicy Thai dipping sauces to try
Let me know how you like this easy Thai hot sauce recipe in the comments! Follow me on social media: Facebook, Instagram, and Pinterest.
Thai Hot Sauce Recipe (Easy Homemade Sriracha)
Equipment
- Saucepan or pot
- blender or food processor
- Fine mesh strainer or sieve
- wooden spoon or spatula
Ingredients
- 9 oz or about 20 large chili peppers, I used Thai spur chilies
- 10 cloves of garlic, peeled
- 3 cups water, divided
- 2 oz or about 10 chilies, I used Thai Jinda chilies
- 1 cup vinegar
- 1/2 cup white sugar
- 1 tsp salt
Instructions
- Remove the seeds and tough inner parts from the large red chilies.
- Add the sliced large chilies, small chilies, and garlic to a saucepan with half of the water. Simmer over medium heat for about 5 minutes, or until soft. Let cool to room temperature.
- Add the cooled chilies and garlic to a blender with the remaining water. Blend until smooth, then strain through a fine mesh sieve to remove solids.
- Transfer the strained mixture to a saucepan. Stir in vinegar, sugar, and salt. Simmer over low heat until slightly thickened. The sauce will thicken more as it cools.
- Let the sauce cool completely, then store it in an airtight container in the fridge. It keeps well for several weeks.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to adjust the amount of chilies to your taste.
LOVE THAI FOOD “SIMPLY HOT” 🔥