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Homemade Sriracha recipe
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5 from 1 vote

Thai Sriracha Hot Sauce (sot prik sriracha – ซอสพริกศรีราชา)

In Thailand a type of chilli pepper called prik chi fa, or spur chillies, would be the go to for making sriracha, but you can use red jalapeños, serranos, Dutch chillies, or another long, fleshy, red pepper. In the UK, the easiest to find are Dutch chillies, which you will find in Asian markets (they're 4-6 inches long, not the tiny ones). You can also use orange or yellow long chillies. My version of this famous hot sauce contains jaggery, made from unrefined cane juice boiled down into solid blocks. Most recipes will include white sugar, which you can substitute if it's what you have to hand.
Cuisine: Thai
Servings: 300 millilitres


  • Blender
  • steamer


  • 100 grams long red chillies
  • 30 grams peeled garlic cloves
  • 3 large coriander roots
  • 150 millilitres white vinegar
  • ¾ teaspoon salt
  • 55-65 grams shaved jaggery (cane sugar) (5-6 tablespoons)


  • Steam the peppers, garlic, and coriander root for 15 minutes over medium-high heat.
  • Blend with remaining ingredients in a high powered blender until smooth.
  • Pour into a small saucepan and simmer over low heat, stirring from time to time, for 15 minutes. Allow to cool and then jar and refrigerate.


If you don’t have a high powered vortex blender such as a Vitamix, use a mesh strainer and a silicone spatula to press the blended sauce through into the saucepan. Thai sriracha is smooth, but if you don't care about some chunks of seed or flesh then ignore all of of this and carry on.