Sriracha sauce

Sriracha is a spicy chili sauce named after the coastal town of Si Racha in eastern Thailand where it was first produced and served in local fish restaurants. Sriracha (Thai pronunciation: See-rah-chuh) is typically made from chili peppers, vinegar, garlic, sugar and salt.

Sriracha sauce by Huy Fong FoodsThe taste of both the traditional and the internationally popular Sriracha sauce is mainly dominated by its main ingredient, the chili pepper. The other ingredients are contributing to the hot, sweet and spicy taste.

In contrast to the famous version produced by Huy Fong Foods, traditional Thai Sriracha tends to be tangier in taste, and runnier in texture.

In Thailand the original sauce is most commonly called sot Siracha but can also be found as nam phrik Siracha. The industrialized version by Huy Fong Foods is colloquially known as “rooster sauce” or “cock sauce” in the United States because of the rooster logo on the bottle.

What is it used for?Pringles chips with Sriracha flavor

While Sriracha is most commonly used as a dip, particularly for seafood, the chili sauce now appears in various cuisines.

In Vietnam, it is used as a spice for Phở and fried noodles or as a topping for spring rolls. In western countries, it is increasingly used on sandwiches, kebab and burgers. Even jams, lollipops and chips have been created based on the typical flavor of Sriracha.

Who invented Sriracha?

Although there is no officially confirmed inventor, the Thai brand Sriraja Panich claims that the original Sriracha was created in the 1930s in Si Racha, Thailand, from a recipe of a housewife called Thanom Chakkapak.


If you do not want to fall back on the commercial sauce, simply create your own Sriracha from this traditional recipe.



Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: 1-2 cups


  • 1 lb red jalapeño peppers
  • 1/2 lb red serrano peppers
  • 4 cloves garlic
  • 3 tbsp light brown sugar
  • 1 tbsp kosher salt
  • 1/3 cup water
  • 1/2 cup distilled white vinegar


  1. Chop the jalapeño and serrano peppers and throw them (including seeds) into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
  2. Now pour the puree into a large glass jar and cover it with a lid or plastic wrap
  3. Place the sauce into a cool and dark location for 3 to 5. The mixture will now start to ferment.
  4. Stir the sauce ones a day and cover it again. Continue this procedure until the mixture is bubbly.
  5. Now pour the fermented mix back into the blender with vinegar and blend until smooth.
  6. Strain the mixture through a fine mesh strainer into a saucepan. Try to push as much of the pulp as possible through the strainer into the sauce. Throw away the remaining seeds.
  7. Heat up the saucepan while stirring until the sauce boils and reduces to your desired thickness (5-10 minutes)
  8. Let the sauce cool down to room temperature and finally transfer it to smaller individual jars or bottles to refrigerate.

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Photo by Ted Eytan, Steven Depolo, Mike Mozart

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