Sriracha Hot Sauce
Easy homemade spicy hot sauce.
- Servings20 Portions
- Cook Time30 min
This hot sauce originates from Thailand and has found a home all around the globe - some people use this instead och ketchup. My version is quite mild so it should be accepted by most people.
Sriracha is a chili sauce made from chili fruits, garlic, vinegar, salt and sugar, among other things. The name comes from the city of Si Racha in Thailand where it is rumored that it was created by Thanom Chakkapak in the 1930s, but this is still debated. In Thailand, the sauce is mainly used as a dipping sauce for seafood and omelettes. Other uses are as accessories for fried noodles or spring rolls. However, it does not end there but sriracha is also used as a seasoning for lots of other foods such as. burgers, pasta, pizza, kebabs, jams, candies, cocktails and potato chips just to name a few.
The popular sriracha sauce from Huy Fong Foods has been sold in Swedish stores for about 25 years, but has in 2021 been banned from import as it contains the preservative E222 (sodium hydrogen sulphite) which according to EU regulations is not allowed in sauces but is allowed in wine.
I use "spanish pepper" which is a bit of a mislabel, but lets talk about that another time - the important part is that the red chilipepper used is somewhere between 5000-20000 SHU on the scoville scale so that all can enjoy this sauce without battling the heat. You can find some common chilis and their SHU values on this list. You can of course make this sauce spicier by substituting some of the red chilipeppers with for example piri piri or habanero which gives this sauce a completely differnet character and heat. Remember that chilis might vary quite a bit in heat and even within the same batch some chilis might be a lot hotter so your results might differ from mine.
The sauce have a shelf life of at least 3-6 months when refrigerated and unopened, but check before use anyway and if you are unsure throw it away and make a new batch.
Be careful when bottling to avoid cracks in glass bottles and try to keep the bottles and sauce at about the same temperature. Pouring warm sauce into cold bottles is pretty much guaranteed to create cracks and possibly smaller explosions that will spread glass and sauce in the entire kitchen. Top tip: Wash glass bottles in a hot dishwasher just before bottling so that they are not only clean, but also warm.
|Energy||460.35 kcal||23.02 kcal||93 kcal|
|Carbohydrates||105.73 g||5.29 g||21.36 g|
|Fat||0.54 g||0.03 g||0.11 g|
|Protein||7.38 g||0.37 g||1.49 g|
|Sugar||69.94 g||3.5 g||14.13 g|
|Salt||6.04 g||0.3 g||1.22 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Rinse and slice the chilipeppers into small peices (leave the seeds in there).
- Peel and cut the garlic cloves if they are big.
- In a pot - add chilipeppers and garlic. Add apple cider vinegar and put the heat on medium. Gently simmer for about 15 minutes or until the garlic is soft. Do NOT boil.
- Remove the pot from the stove and let cool a bit.
- Fish up the chili and garlic and put in a blender. Avoid the seeds that are now in the bottom of the pot.
- Transfer the vinegar to the blender (use a sieve to filter the seeds) and blend until smooth.
- Pour the blended sauce into the pot and add salt, sugar and fish sauce. Put on medium heat until the sugar has dissolved and everything is well mixed.
- Remove the pot from the stove and let cool slightly before bottling.