Bright Red Sriracha Hot Sauce Recipe (Sweet And Tart Sensation) - Sauce Chick (2024)

Have you ever faced the dullness of a meal, craving that extra kick to elevate its taste? The problem many encounter is finding a sauce that adds flavor and heat without overwhelming the dish. When in doubt, Sriracha Hot Sauce Recipe comes to the rescue.

Sriracha is great for adding a balanced spicy touch. Yet, don’t forget about its versatility. Using a sauce that compliments a wide range of foods is better than having a dozen limited-use condiments.

If you’re unsure about integrating it into your meals, my best advice is to start small. I’d recommend adding a dash to your next dish. Throughout the culinary world, the consensus is clear: for a consistent, spicy zest, Sriracha is the solution.

What Is Sriracha Hot Sauce?

Popular chili sauce Sriracha Hot Sauce comes from Thailand. It is prepared with a paste of vinegar, sugar, garlic, salt, and chili peppers. It is a favorite in many kitchens worldwide because of its vivid red color and distinct, spicy flavor.

Burgers, soups, and other meals may all benefit from adding Sriracha. Reaching for this recognizable bottle is smart when unsure whether to add a spicy spice.

While other sauces could take center stage, Sriracha offers a moderate heat, preserving the dish’s essence.

History Of Sriracha Hot Sauce

Sriracha Hot Sauce is a popular chili sauce originating from Thailand. It’s made from a paste of chili peppers, sugar, garlic, distilled vinegar, and salt. Its bright red color and unique, fiery taste have made it a favorite in many kitchens globally.

Sriracha is excellent for enhancing dishes ranging from soups to burgers. When doubting about adding a spicy kick, reaching for this iconic bottle is a good idea.

Whereas other sauces might dominate, Sriracha provides a balanced heat, ensuring the dish’s flavors remain prominent.

Interesting Facts About Sriracha Hot Sauce Recipe

• Sriracha is named after the city of Si Racha in Thailand, where it was first created.
• The iconic rooster on the Sriracha bottle represents the birth year of its creator, David Tran, who was born in the year of the rooster.
• The sauce is so popular that an annual Sriracha festival is held in the United States.
• It’s not only great for food; Sriracha has found its way into candies, lollipops, and even popcorn.
• Yet, not all Sriracha sauces are created equal; recipes can differ substantially based on the manufacturer.
• You don’t need refrigeration for an unopened bottle. Still, it is better to refrigerate after opening to maintain its fresh taste.
• My best advice for spice lovers: some people even use Sriracha in co*cktails!

What Are The Regional Adaptations Of This Sauce?

While rooted in Thai tradition, Sriracha Hot Sauce has inspired various regional adaptations. In Vietnam, the sauce is tangier, with a runnier consistency, great for seafood dishes.

When in doubt about heat levels in the U.S., know that American variants often have a sweeter touch, making them less fiery. European versions sometimes integrate local chilies, altering the spice profile.

The Philippines offers a twist with a touch of calamansi, a native citrus, for added zest. Whereas traditional Thai Sriracha emphasizes the balance between heat and garlic, these adaptations showcase the sauce’s versatility.

What Will Make You Love This Sriracha Hot Sauce Recipe?

Sriracha Hot Sauce Recipe isn’t just about heat; it’s a symphony of flavors that can elevate any dish. Its unique chili peppers, garlic, and vinegar blend create a tantalizing taste experience.

In fact, Sriracha is great for adding depth to recipes without overshadowing the main ingredients. Sriracha provides a reliable punch when in doubt about what sauce to use.

Yet, beyond its taste, its consistency makes it easily drizzle or mix, ideal for diverse culinary applications. Don’t forget its rich history, which adds a layer of authenticity to your meals.

It is better to have a versatile condiment like Sriracha in your arsenal. If you’re unsure about trying it, my best advice is that one taste and its balanced fiery charm will win you.

Ingredients List

Ingredient Tips

• Opt for bright red Fresno chiles; they yield a vibrant sauce color and the right heat level.
• When you doubt the chile’s freshness, ensure firmness to the touch and no wrinkles.
• Fresh garlic cloves are paramount. Avoid sprouting or dried-out ones for optimal flavor.
• Use fine granulated sugar for easier blending and a smoother sauce texture.
• Unseasoned rice vinegar is crucial. Flavored varieties may alter the sauce’s authentic taste.
• If you’re unsure about salt types, use kosher or sea salt for a natural flavor.
• Store fresh chiles in the refrigerator to maintain freshness before use.
• It’s a good idea to wear gloves when handling chiles to avoid skin irritation.
• For a milder sauce, you can deseed a portion of the chiles.

What Are The Variations Of Sriracha Hot Sauce Recipe?

• Sweet Sriracha: Add honey or maple syrup for a sweeter profile.
• Lemony Kick: Incorporate lemon or lime zest for a citrus twist.
• Smoky Sriracha: Infuse with smoked paprika or use smoked chiles.
• Herbal Touch: Mix in fresh cilantro or basil for an aromatic variation.
• Tangy Twist: Replace part of the rice vinegar with apple cider vinegar for added tang.
• Umami Boost: Add a splash of soy sauce or fish sauce.
• Garlic Lovers: Double the garlic for a more intense garlic punch.
• Extra Spicy: Incorporate a few habanero or ghost peppers for added heat.

Recipe Directions

• Begin by roughly chopping the Fresno chiles. It’s a good idea to wear gloves to prevent the spicy residue from lingering on your hands.
• Combine the chiles, garlic cloves, granulated sugar, and salt in a food processor. Process until you have a coarse paste.
• Transfer the paste to a clean jar, leaving some headspace. Seal the jar and let it sit at room temperature for 2-3 days. This step allows the mixture to ferment slightly.
• After fermentation, transfer the chili mixture to a blender. Add the unseasoned rice vinegar and blend until smooth.
• Strain the sauce into a saucepan, pressing to extract as much liquid as possible.
• Cook over medium heat, bringing the sauce to a slight boil.
• Reduce the heat and let it simmer for 5-10 minutes.
• Allow the sauce to cool. Once cooled, transfer to a clean bottle or jar.

Cooking Method

After blending and straining the ingredients, the sauce is boiled. Boiling achieves several goals:

• It melds and intensifies the flavors of the ingredients.
• It thickens the sauce to the desired consistency.
• Boiling kills off unwanted bacteria, extending the sauce’s shelf life.

Ferment Method

Natural Fermentation

• Traditional Sriracha recipes have a fermentation step before boiling the sauce. Here’s how it works:
• After blending the chiles, garlic, sugar, and salt (and sometimes a starter culture), the mixture is left at room temperature for several days.
• Natural bacteria present in the environment and on the ingredients convert the sugars in the mixture into lactic acid. This process is what gives some Sriracha sauces a distinct tangy flavor.
• The lactic acid produced during fermentation is a preservative, making the sauce less hospitable to harmful bacteria and molds.
• After fermentation, the sauce is strained, boiled, and sometimes vinegar is added as in the provided recipe.

Scaling The Sriracha Hot Sauce Recipe

Scaling the Sriracha Hot Sauce recipe involves adjusting ingredient quantities proportionally, whether increasing for a larger batch or decreasing for a smaller one.

Scaling Up

• Double or triple the ingredients for larger batches. For instance, if making twice the quantity, use 4 pounds of Fresno chiles, 10 garlic cloves, 6 tablespoons sugar, 2 tablespoons salt, and 1½ cups vinegar.

Scaling Down

• If making half the quantity, use 1 pound of Fresno chiles, 2-3 garlic cloves, 1½ tablespoons sugar, ½ tablespoon salt, and ⅜ cup vinegar.

Can This Sauce Be Used As A Marinade, Dipping Sauce, Or Dressing For Salads?

Sriracha Hot Sauce is incredibly versatile in the culinary world.

As A Marinade

• Sriracha adds heat and depth to meat, poultry, or fish. Mix it with soy sauce, honey, or olive oil for an added dimension.

Dipping Sauce

• Sriracha is great for dipping and enhancing the flavors of spring rolls, dim sum, or grilled meats. You can also blend it with mayo or yogurt for a milder dip.

Dressing For Salads

• Mix Sriracha with olive oil, lemon juice, or honey for a spicy kick in your salad dressing. When in doubt about the guest’s heat level, serving the dressing on the side is a good idea. Enjoy the fiery twist Sriracha brings to various dishes!

What Are The Best Dishes To Accompany Sriracha Hot Sauce?

• Noodles & Pasta: It enhances stir-fried noodles like Pad Thai and spaghetti aglio e olio.
• Pizza: A few drops on a slice add a spicy kick.
• Eggs: From scrambled eggs to omelets, Sriracha offers a fiery start to the day.
• Burgers & Sandwiches: It blends seamlessly with mayo or ketchup for a spicy spread.
• Soups: Particularly in ramen or pho, it deepens the flavor profile.
• Grilled Meats: Perfect as a marinade or a side dip for grilled chicken or beef.
• Seafood: Great for shrimp tacos or ceviche.
• Rice Dishes: Elevate fried rice or pilafs.
• Tofu & Vegetables: Enhance stir-fries or roasted veggies.
• Dumplings: Sriracha mixed with soy sauce makes a delightful dipping sauce.

What Are Some Classic Dishes That Feature Sriracha Hot Sauce?

• Sriracha Mayo: A fusion of mayo and Sriracha, popular in sushi rolls and sandwiches.
• Honey Sriracha Wings: A perfect blend of sweet and spicy chicken wings.
• Sriracha Ramen: Spicy noodle soup enhanced with a generous Sriracha drizzle.
• Spicy Sriracha Prawns: Prawns sautéed with a hint of hot sauce.
• Sriracha Stir-fry: Vegetables and protein tossed in a spicy Sriracha-based sauce.
• Sriracha Tofu: Crispy tofu chunks glazed in a Sriracha-infused sauce.
• Spicy Sriracha Burger: A burger with the sauce mixed into the patty or spread on top.
• Sriracha Guacamole: A spicy twist on the classic avocado dip.

What Are The Key Flavor Profiles And Taste Sensations That Sriracha Hot Sauce Offers?

• Spicy: The primary kick, derived from the Fresno chiles, excites the palate.
• Garlicky: Fresh garlic cloves impart a robust aromatic essence.
• Slightly Sweet: Granulated sugar balances the heat, offering a hint of sweetness.
• Tangy: The unseasoned rice vinegar contributes a sharp, acidic note.
• Salty: Salt deepens the flavors, harmonizing all ingredients.
• Umami: A subtle savory depth, often from fermentation in traditional recipes.
• Viscous: The sauce’s consistency adds a rich mouthfeel.

Can This Sauce Be Stored And Preserved For Future Use? What Is Its Shelf Life?

Yes, Sriracha Hot Sauce can be stored and preserved for future use. Once prepared, transfer the sauce to a clean, airtight bottle or jar.

Store it in the refrigerator to maintain freshness and prevent bacterial growth. The vinegar and salt in the sauce act as natural preservatives, aiding its longevity.

Sriracha can last for up to 3 weeks in the refrigerator when properly stored. However, for optimal taste and safety, consuming it within that time is a good idea.

If unsure about its quality, always check for any off-odors, mold, or color changes before using.

What Are The Substitutes For Sriracha Hot Sauce?

• Sambal Oelek: A chunkier chili paste with a straightforward chili flavor. Less sweet, more heat.
• Tabasco or other hot sauces: Though thinner and often more vinegar-forward, they can provide a spicy punch.
• Chili Garlic Sauce: Similar to Sambal Oelek but with added garlic for depth.
• Gochujang: A Korean chili paste with sweetness and a fermented umami flavor.
• Harissa: A North African chili paste with smoky and earthy tones.
• Cayenne Pepper or Red Pepper Flakes: In a pinch, these can add heat but lack Sriracha’s complexity.
• Chipotle in Adobo Sauce: Offers a smoky twist.
• Chili Oil: Great for a spicy, oily kick.
• Piri Piri Sauce: A tangy, spicy sauce from Portuguese cuisine.
• Homemade Chili Paste: Blend fresh chilies, garlic, vinegar, and salt.

How To Adjust The Consistency Of The Sauce?

Adjusting the consistency of Sriracha Hot Sauce is simple:

To Thicken

• Reduce: Simmer the sauce longer, allowing excess moisture to evaporate.
• Starch: Mix a small amount of cornstarch with water to make a slurry, then stir into the sauce and heat until thickened.

To Thin

• Liquid: Add small amounts of water, vinegar, or a mix of both until you reach the desired consistency.
• Re-blend: If you’ve retained the solids from straining, blend some back into the sauce.

Texture

• More Chunky: Don’t strain all the solids or blend the ingredients less finely.
• Smoother: Strain through a finer mesh or blend longer.

Should We Serve The Sauce Cold Or Warm?

The serving temperature of Sriracha Hot Sauce depends on personal preference and the dish it accompanies.

Cold

• Directly from the refrigerator, it’s refreshing and contrasts well with hot foods like grilled meats or fried dishes.
• Cold Sriracha can provide a sharp, crisp heat that cuts through richer dishes.

Warm

• Heating can mellow out the spiciness slightly and intensify its other flavors.
• Warming is natural when used in cooking, as in stir-fries or marinades.
• Room temperature or slightly heated sauce integrates better as a drizzle over warm dishes like soups or noodles.

Nutritional Values

The nutritional values provide insight into a food product’s energy, macronutrients, vitamins, and minerals. By referencing these, consumers can make informed dietary choices aligning with their health and wellness goals.

What Are The Total Calories In Sriracha Hot Sauce?

The total calories in Sriracha Hot Sauce can vary based on the exact recipe and ingredient proportions. Generally, a commercially produced tablespoon (about 15 grams) of Sriracha Hot Sauce contains approximately 5 to 20 calories.

The main contributors to these calories are the sugar and the chilies. To determine the precise calorie count for homemade Sriracha or specific brands, it’s a good idea to consult nutritional labels or utilize food analysis tools.

Dietary Restrictions Of The Sriracha Hot Sauce

• Gluten-Free: Typically, Sriracha is gluten-free as it doesn’t contain wheat-based ingredients.
• Vegan: No animal products are used, making it suitable for vegans.
• Vegetarian: Suitable for vegetarians.
• Low-Calorie: A small serving contains minimal calories.
• Low-Fat: Contains negligible fats.
• Sodium: Contains salt, which may be a concern for sodium-restricted diets.
• Sugar: Contains granulated sugar, which may be unsuitable for sugar-free diets.
• Nightshades: Contains chilies, which are nightshades; problematic for those sensitive to this group.
• Garlic Allergy: Contains garlic, which some might be allergic to.

Nutrition Table

What Are The Common Mistakes While Making This Sauce?

While making Sriracha Hot Sauce, some common mistakes to watch out for include:

• Overcooking or Undercooking: Cooking the sauce too long can dull the vibrant color and alter the flavor. Conversely, not cooking it long enough can produce a less harmonious blend of flavors.
• Skipping Straining: Neglecting to strain the sauce can lead to an overly chunky consistency, which may not be ideal for those seeking a smoother sauce.
• Not Balancing Flavors: Striking the right balance between heat, sweetness, tanginess, and saltiness is crucial. An imbalance can lead to an overly spicy sauce, too sweet or sour.
• Using Different Chilies: Substituting Fresno chilies with other types can alter the flavor profile significantly. Not all chilies are equal in terms of heat and taste.
• Improper Storage: Not using a sterilized container or failing to refrigerate the sauce can lead to a shorter shelf life or potential bacterial growth.
• Inadequate Blending: A half-blended sauce can have uneven texture and flavor.
• Overuse of Salt: While salt is essential for taste, over-salting can overpower the sauce’s natural flavors.

What Are Some Creative Uses Of Leftover Sauce?

• Spicy Mayo: Mix with mayonnaise for sandwiches or sushi.
• Flavorful Butter: Combine with softened butter for grilled corn or toast.
• Stir-Fry Boost: Add to stir-fries for an extra kick.
• Spicy Hummus: Blend into hummus for a zesty twist.
• Eggs: Drizzle over scrambled eggs or omelets.
• co*cktails: Spice up a Bloody Mary or Margarita.
• Marinade: Mix with soy sauce and honey for a sweet-spicy marinade.
• Popcorn Seasoning: Lightly sprinkle on popcorn.
• Pasta Elevator: Mix into pasta sauces for depth.
• Pizza Drizzle: Elevate a pizza slice with a dash.

Special Tools & Equipment Needed

• Blender or Food Processor: Crucial for blending the chilies and ingredients into a smooth paste.
• Medium Saucepan: For cooking the blended sauce.
• Fine-Mesh Strainer: Helps achieve smooth consistency by filtering out larger particles.
• Glass Bottles or Jars: For storing the sauce. Ensure they’re sterilized to maintain freshness.
• Gloves: Important when handling chilies to avoid skin irritation.
• Wooden or Silicone Spoon: Useful for stirring the sauce while cooking.
• Measuring Spoons and Cups: Ensures accurate proportions of ingredients.
• Funnel: Helps in transferring the sauce into storage bottles without spilling.

Frequently Asked Questions

Can I Use Other Types Of Chilies Instead Of Fresno Chilies?

Yes, you can, but the flavor and heat level may vary. Adjust according to your preference.

How Long Does The Homemade Sriracha Sauce Last?

Stored in a sterilized container in the refrigerator, it can last up to 3 weeks. Always check for signs of spoilage before use.

Is Sriracha Sauce Very Spicy?

Sriracha offers a moderate heat level balanced by its sweetness and tanginess. Adjust the number of chilies or seeds to tailor the heat to your liking.

Can I Skip The Straining Step?

You can, but straining provides a smoother consistency. Without straining, the sauce will have a chunkier texture.

What Dishes Pair Well With Sriracha Sauce?

Sriracha is versatile and great for dips, marinades, and drizzles. It pairs well with noodles, eggs, sandwiches, stir-fries, seafood, and more.

Bright Red Sriracha Hot Sauce Recipe (Sweet And Tart Sensation)

0 from 0 votes

Recipe by Lana RiveraCourse: Hot Sauces

Servings

16

servings

Prep time

15

minutes

Cooking time

8

minutes

Calories

20

kcal

Ferment/Rest Time

30

minutes

Sriracha Hot Sauce is a fiery blend of fresh Fresno chiles, aromatic garlic, and tangy rice vinegar. With its balance of heat, sweetness, and acidity, this homemade sauce elevates any dish, offering a spicy kick with depth and flavor. Perfect for dipping, drizzling, and spicing up meals.

Ingredients

• 2 pounds (about 50 peppers) 2 Fresh Fresno chiles, stemmed
  

• 5 5 Garlic cloves
  

• 3 tablespoons 3 Granulated sugar
  

• 1 tablespoons 1 Salt
  

• ¾ cup ¾ Unseasoned rice vinegar

Step-By-Step Directions

• Prepare Ingredients
  Ensure your Fresno chiles are stemmed, and all ingredients are measured and ready.
• Blending
  Combine the chiles, garlic, sugar, salt, and vinegar in a blender or food processor. Blend until smooth.
  
• Straining
  Use a fine-mesh strainer to strain the sauce, ensuring a smooth consistency. Make sure to discard the solids left in the strainer.
• Heating
  Move the strained sauce to a medium saucepan. Place over medium-high heat.
• Boiling
  Let the sauce boil and maintain this for 8 minutes, ensuring you stir frequently to prevent sticking or burning.
  
• Cooling
  After boiling, remove the sauce from the heat. Allow it to cool down to room temperature.
  
• Storing
  Transfer the cooled sauce to a clean bottle or jar. Store in the refrigerator. When doubting its longevity, use it within 3 weeks for optimal freshness and taste.

Recipe Video

Notes

• Chilies: While Fresno chilies are recommended, you can experiment with other red chilies. The spiciness and flavor might vary, so adjust to taste.
• Consistency: For a thicker sauce, reduce longer. You can adjust with a bit more vinegar or water for a thinner sauce.
• Storage: Always use sterilized bottles or jars to prolong shelf life. Ensure lids are sealed tight.
• Heat Level: Adjust the number of chilies or include seeds for added heat.
• Safety First: Wear gloves when handling chilies and avoid touching your face.
• Taste as You Go: Balance of flavors is critical. Continually taste and adjust seasoning as needed.
• Fermentation (Optional): For a deeper flavor profile, ferment the chili mixture before cooking. Ensure you follow fermentation guidelines for safety.
• Serving: Sriracha sauce’s flavor can develop more after a day or two, becoming more rounded and integrated.