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Thai Hot Sauce Recipe (Easy Homemade Sriracha)

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Thai hot sauce recipe – this easy homemade sriracha is the real deal. It’s saucy, spicy, and just downright good. You can literally drizzle it over anything and everything – Thai shrimp rolls, fresh vegetables, noodles, pasta, Thai fried chicken, and so on. Ready in 20 minutes, vegan, and gluten-free!

Thai hot sauce in clay cup. Scatted around are garlic, chilies, and fried chicken wings.

Got a mixed crowd? This Thai sweet chili sauce is sweeter and easily toned down, just ease up on the chilies and you’ve got yourself a crowd-pleaser!

What is Thai hot sauce

Thai hot sauce is a spicy dip made from a fiery blend of fresh chili peppers, garlic, vinegar, white sugar, and a pinch of salt. This homemade Thai sriracha is better than any store-bought you’ve ever tried.

Homemade Thai sriracha sauce recipe

No more store-bought chili sauce! One taste of this authentic Thai sriracha sauce recipe, and it’ll be hard to ever go back.

Seriously, I whipped up a large batch last week, and our jar is as empty as it can be. It’s like we can’t even eat rice anymore without drizzling it with this spicy Thai sauce.

Thai hot sauce in clay cup with fried chicken hanging over it. In the background are garlic, chilies, and more fried chicken wings.

Hey, you don’t have to take my word on it – you’ll have it ready in a matter of 20 minutes, ready to top your meals with spice.

And you can easily whip up this homemade hot sauce ahead of time, and it’ll keep fresh in your fridge for a couple of weeks.

Homemade Thai sriracha sauce in clay cup with garlic and red chilies.

Don’t stop here, also try my spicy vinegar dipping sauce and my Thai green chili sauce.

5 Reasons to try this spicy sauce recipe

  • Healthier than store-bought: When you make homemade sauces, you know exactly what’s going in. No preservatives, additives, just pure, healthy ingredients.
  • Great for meal prep: Whip up this make ahead Thai chili hot sauce today and enjoy it for many weeks to come. Warning: it’s so good it’ll be gone before you know it.
  • Spice it up: Love it spicier or milder? This spicy dip lets you adjust the heat. Tweak the chilies and sugar to match your preferred heat and sweet levels.
  • Versatile: Drizzle it on appetizers, salads, or even pizza. This spicy Thai sauce elevates everything it touches.
  • Low cost: All you need are basic ingredients, likely sitting in your kitchen pantry already.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Bird's eye view of Thai hot sauce ingredients; water, vinegar, fresh red chilies,  salt, garlic, and white sugar.
  • Large red Thai chili peppers – I used Thai spur chilies, known as prik chi fa (sky pointing chilies) in Thailand. They’re long and not so spicy. They’re popular for everyday use in Southeast Asian cuisine, suitable for most heat tolerances. If you can’t get your hands on these, jalapeños can be used as an easy substitute.
  • Chilies – I used Thai Jinda peppers or ‘prik Jinda’. It’s the type of chilies I use in most of my Thai recipes, and they’re very spicy if you’re not used to eating spicy food. If your spice tolerance isn’t high, you can simply use a mild chili.
  • White vinegar – Adds a tangy note, balancing out the heat.
  • White sugar – Mellows out the spiciness. This hot chili Thai sauce is not sweet, it’s just spicy.
  • Garlic
  • Salt

Cooking instructions

  1. Prep and cook chilies and garlic

    Sliced red chilies and cooking the chilies in a pot with water and garlic.

    Remove the seeds and the tougher central part of the larger chilies. In a pot or saucepan, simmer the chilies and garlic in water until they are soft, ±5min. Allow them to cool to room temperature before proceeding.

  2. Mix the cooked mixture

    Instructions for mixing Thai hot sauce in a mixer.

    Add the remaining water and cooked chilies and garlic to a mixer and mix into a fine substance. Use a sieve to filter the sauce.

  3. Cook the sauce

    Instructions for cooking the Thai hot sauce in a pot.

    Combine all the ingredients in a pot or saucepan and simmer over low heat until the sauce is thick to your liking. The sauce will thicken slightly more once it cools down!

Kitchen tools

  • Cutting board and chef’s knife
  • Measuring spoons and cups
  • Blender or food processor
  • Gloves (optional): For handling the chilies.
  • Saucepan

Recipe tips and tricks

  • Handling the chilies: If you have kitchen gloves, now is the time to use them. If you don’t, don’t rub your eyes. Thank me later!
  • Freeze the chilies: Not sure how to use up the remaining large red chilies? Just pop them in the freezer for later. Freezing peppers is a great way to keep ’em fresh, I usually get a large bag and keep them frozen.
  • Too spicy?: If the hot sriracha sauce is too spicy for you, try adding a dash of vinegar. Afterward, you can try adding a bit more sugar.
  • Taste test: Taste test before you take the sauce off the heat.

How to serve

If it’s edible, it’s better with this sauce.

How to store Thai chili hot sauce

Once you’ve cooked your sauce, pour it into a glass jar like a mason jar or a bottle. Make sure the lid is airtight. Store in the fridge and it’ll stay fresh a couple of weeks.

Did you know?

Thai sriracha sauce originated in Si Racha, Thailand. The sauce was invented in the 1940s by a Thai woman named Thanom Chakkapak.

Frequently asked questions

Is sriracha sauce high calorie?

Absolutely not. Some commercial brands even claim their sauce to have 0 kcal! If there are fewer than 5 calories in a “standard serving”, then the manufacturer is allowed to put “zero calories” on the label.

Is sriracha sauce healthy?

Sriracha sauce is made from fresh ingredients, providing many health benefits. Just keep an eye on the sugar and salt level if you’re on a diet. Overall, it’s healthier than many store-bought sauces.

Is sriracha sauce spicy?

Yes, yes it is. This sriracha sauce is spicy. You can control the heat in your homemade version by adjusting the number of chilies you use.

More hot Thai sauce recipes you’ll love

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Thai Hot Sauce Recipe (Easy Homemade Sriracha)

Thai hot sauce in clay cup. Scatted around are garlic, chilies, and fried chicken wings.
This Thai hot sauce recipe delivers an irresistible homemade sriracha sauce.
Praew
Cook Time 20 minutes
Total Time 20 minutes
Cuisine Thai
Course Dipping sauce
Serving Size 10 servings

Ingredients

  • 8.8 ounces large chilies Thai spur chilies
  • 10 cloves garlic
  • 3 cups water
  • 1.8 ounce chilies Thai Jinda chilies
  • 1 cup vinegar
  • 1/2 cup white sugar
  • 1 teaspoon salt

Instructions

  • Remove the seeds and the tougher central part of the larger chilies. In a pot or saucepan, simmer the chilies and garlic in water until they are soft, ±5min. Allow them to cool to room temperature before proceeding.
  • Add the remaining water and cooked chilies and garlic to a mixer and mix into a fine substance. Use a sieve to filter the sauce.
  • Combine all the ingredients in a pot or saucepan and simmer over low heat until the sauce is thick to your liking. The sauce will thicken slightly more once it cools down!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Adjust the number of chilies to your spice preference.
  • For large red chilies, I used Thai spur chilies. For regular chilies, I used Thai Jinda peppers.
  • Store in a glass jar in the fridge.

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