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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Homemade Thai Sriracha Sauce

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I’m all for convenience, but when I’ve got time to spare and fancy getting down to it in my kitchen, nothing beats homemade. Here’s my ultimate recipe for a rustic, made-with-love spicy sriracha sauce.

WATCH THIS RECIPE

HOMEMADE THAI SRIRACHA SAUCE

PREP TIME

10 minutes
COOK TIME

30 minutes
SERVES

Makes 3 cups
Ingredients

800g (28 oz) large red chillies, deseeded and roughly chopped* 

240g (8 oz) garlic cloves, peeled 

4 red capsicum (bell peppers), deseeded and cut into small hunks 

1.5L (50 fl oz) white vinegar 

4 tbsp sea salt 

6 tbsp sugar 

Steps
Step 1

Place the chillies, garlic, capsicum, vinegar and salt into a large pot over high heat. Bring to a simmer and cook for 15-20 minutes or until the garlic is soft. 

Step 2

Strain the mixture, reserving the cooking liquid and the vegetables. 

Step 3

Place the vegetables into a food processor and blend to a smooth paste. Pour the chilli paste into a saucepan. Add 2 cups of the cooking liquid and 4 tablespoons of the sugar. Simmer for 5 minutes. Taste and adjust with more vinegar and/or sugar as desired. 

Step 4

Simmer for another 5 minutes. Then pour into sterilised jars and store in the fridge for up to 6 months. 

Note Icon

Notes:

– You could use cayenne, fresno, serrano or jalepeno chillies, whichever you prefer and can find at your grocer or supermarket 

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