Sriracha Recipe – Homemade Chili Sriracha Hot Sauce

by on May 13, 2009

Sriracha Recipe

Twitter got me into some big trouble. Last week, I innocently twittered a photograph of some Vietnamese condiments for a Viet Nhậu (tapas) party we were having for one of our Supper Club Dinners. In that picture, there were some yummy, traditional Vietnamese toppings of scallion oil confit, fried crispy shallots and many more goodies I prepared for the evenings feast. But I never thought a simple Twitter mention of “homemade sriracha hot sauce” would cause such a commotion, create incessant demands for the recipe, and getting all the love and attention over the other toppings. I knew Sriracha style hot sauce was popular, but a cult following? Never.

So yes, that’s what I’ll call it from now on, Cult Sriracha.

When I first made this sauce a while back, I asked myself: What makes Huy Fong’s Sriracha, this ubiquitous Asian, cock-labeled chili sauce so popular? It’s just a chili condiment in a squirt bottle for god sakes and there’s a gazillion different brands out there on the market. But I myself, can confess to squeezing the dickens out of this bottle of orange/reddish gold goodness. It’s like a prized commodity when it hits the palate and gives incredible sensations of heat, sweet and tang. Sriracha has the perfect balance of all flavors: delicate spice combined with sweet and garlicky tangy undertones that make it perfect in almost any dish.

Garlic chili hot sauce recipe

Huy Fong’s Sriracha isn’t too spicy to where it will cause beads of sweat to roll down one’s face, nor is it claiming to be “hotter than a motha” and attempt to cause a brain concussion. Neither is it trying to break records with the million scoville scale mark, nor is it trying to keep you on the toilet for the entire morning after.

Being the fresh sauce addict that I am and loving to create outside the bottle, I wanted to re-create the theme of Sriracha in my own kitchen and customize the spice/sweet/tang layers to my own preferences. I can take a little more heat than most and I wanted to raise the spicy bar in the sauce to accommodate not just my own taste buds, but also for my chili loving friends. Give me more spice in my hot sauce and I’ll be a very, very good girl.

YOU MUST MAKE THIS!! This is not only so easy, it’s so fresh tasting from all the fresh chilies! I was able to find the right balance of the sugar, vinegar and spice, all blended together to get the smooth, hot sauce consistency. Unlike some other chili sauces with the seeds and peels still coarsely evident, I used tomato sauce as the base to help blend the sauce together and keep it more like the Sriracha consistency.

It’s smooth, pretty and delicious. This homemade chili sauce sings sweet and spicy songs in your mouth, while being kind to your body with the perfect amount of heat.

As with any recipe, you can tailor this to your own palate to create your own version of the sauce. I know some folks like their hot sauce to counter balance the heat with a little more sugar and some like more of the vinegary tang. Go for it and customize all those balancing elements to your body’s tolerance. Personally, I’ve added a touch (just a slight “Diane spicy style” touch) to my version for that extra little kick of heat.

Last but not least, please don’t skimp out on any of the ingredients, especially the fish sauce. The fish sauce adds the savory, salty and umami depth to this recipe. With out the fish sauce, this chili hot sauce doesn’t have the exciting umami layer of flavor that I can taste in the original Sriracha.  For vegetarians, you can replace the fish sauce with a soy sauce.

All of the listed ingredients come together beautifully to harmonize the flavor and texture of this hot sauce and without them, I wouldn’t dare call it “Sriracha style”.

Hope this rocks your spicy hot sauce world!

-Diane

Sriracha Hot Sauce Recipe

Sriracha Recipe - Homemade Chili Sriracha Hot Sauce

Yield: @ 1 cup

Total Time: 20 min

This recipe all varies depending on the chili's (red jalapenos, habanero's, etc...). Every chili pepper has a different heat level, so you must be the judge of the amount of spice you prefer. Start your first batch with smaller chili pepper quantities to familiarize yourself with the heat level of your chili peppers.

Ingredients:

  • 1 cup thai red chili peppers (@ 100g). *Start with less (about half) if you want a more mild, gentle hot sauce
  • 4-5 medium cloves of Garlic, crushed or minced
  • 2 medium Shallots, minced
  • 1 Tablespoon Vegetable Oil
  • 2 - 8 ounce (or 1- 15 oz.) cans Tomato Sauce
  • 1 Tablespoon Fish Sauce (don't skimp out on this!) or use Soy Sauce, if you can, try to use the Fish Sauce.
  • 3 Tablespoons Rice Vinegar
  • 3 T Sugar

Directions:

  1. Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be.
  2. In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don't burn your garlic!)
  3. Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
  4. Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
  5. Remove from heat and allow to cool completely.
  6. Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the "liquefy" mode.
  7. Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth.  Pour into clean, air tight jar and refrigerate. Use within about 1 week.
Recipe Source: WhiteOnRiceCouple.com.

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{ 81 comments… read them below or add one }

1 Lan May 13, 2009 at 1:11 pm

oh they only last a week?! i’m going to have to make this as divvy out as gifts for all the cookouts i’m going to just this month alone.
thank you for sharing this recipe, it’s pretty ingenious.

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2 Angela@spinachtiger May 13, 2009 at 1:19 pm

Although I’m Italian, I got turned on to the wonders of sriracha sauce when I had a vietnamese room mate. We would make the simplest soups and add the sauce and go crazy eating it up. I remember one rainy california winter, and we were never sick. We swore the soup kept us in good health. Ever since then, it’s just as important to me as my olive oil. Never thought of making my own. What a great idea!

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3 Carol Peterman May 13, 2009 at 1:34 pm

I would never have thought to make my own Sriracha, but now that I know…!

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4 Jules @ Lovely Las Vegas May 13, 2009 at 12:58 pm

My mouth is watering, your creation looks delicious. Can’t wait to give it a try!

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5 Lori Lynn May 13, 2009 at 1:08 pm

I have always wanted to make my own, this is great, appreciate the recipe.
LL

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6 Haley W. May 13, 2009 at 1:19 pm

You have made my day! Now I can make my own Sriracha, from my own homegrown chilies instead of buying it! Fun and delicious! YES.

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7 Giff May 13, 2009 at 1:52 pm

count me in on the Sriracha cult. This summer, when the fresh chilis are pouring off the farm stand, I definitely want to try this!

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8 Louise May 13, 2009 at 5:35 pm

What an easy and simple recipe for such a versatile sauce. It inspires me to try and make my own once I have a free night.

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9 Chez US May 13, 2009 at 7:44 pm

I have been meaning to try to (make some time) make some hot sauces. Oh, I am going to have to try this out for sure as a certain someone likes it HOT HOT HOT! I love that you used Weck jars as well … they are my favs, so very European!

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10 Chez US May 13, 2009 at 7:45 pm

ps…. I have not been getting newsletters – I just signed up again.

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11 Howard May 13, 2009 at 9:31 pm

Thank you very much, I believe I was one of those annoying people on Twitter asking for the recipe ;)

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12 Garrett May 14, 2009 at 6:37 am

Damn, I am all over this. I actually have a huge bag of those chilis I bought on impulse. Now, I have something to use them for. =)

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13 lisaiscooking May 14, 2009 at 8:02 am

I love making fresh versions of hot sauces, and this looks fantastic! Can’t wait to try it.

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14 matt wright May 14, 2009 at 9:22 am

OK, I would never sirracha “delicate spice”! that stuff kills me everytime! Lovely photos.. no wait, not lovely – STUNNING. Love the pics of this evil sauce in the jars.

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15 Kristine May 14, 2009 at 8:25 am

Thank you so much for the inspiration to make my own. I can’t find any sriracha in my town that doesn’t have preservatives. I live in a So Cal city with a 3 health food stores, 2 asian groceries and a fancy food market. I have to let the purity thing go when eating out, but for my home I don’t like to buy it. So excited to make it.

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16 Tartelette May 14, 2009 at 10:12 am

The pictures are simply stunning and the recipe…well…already in the file to try soon. We are addicted to this sauce over here too!

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17 ravenouscouple May 14, 2009 at 9:36 am

Amazing! darn!! wish we knew this recipe for the barbecue to use in our nem nuong sliders! We have bags of homegrown super hot chilipeppers from her relatives so can’t wait to try this. Thanks!

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18 The Duo Dishes May 14, 2009 at 10:42 am

Ooooh, how interesting. We never thought about making this before, but why not?

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19 Alta May 14, 2009 at 11:56 am

And the clouds opened up, and you could hear the angels singing from the heavens! Okay, maybe over-dramatic, but this is awesome!

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20 tara May 14, 2009 at 5:39 pm

Oh, you brilliant, brilliant woman. This is life-changingly exciting. Cannot wait to try this out! Thanks so much.

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21 Nhu May 15, 2009 at 9:03 am

yuum…home-made is always better! We have a garden full of chili pepper plants (I believe most Viet families do haha) so my Mom’s always making different chili sauces, or “tuong ots”. She makes tuong ot from dried chilis too…it’s pretty good in its own way…tastes more like the “sate” kind. We store them in jars as big as yours and finish each jar off in about a week. It’s funny and a bit sad how we’ve come to put them in EVERYTHING.

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22 mikky May 16, 2009 at 2:31 am

simply amazing!!! :)

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23 RavenousCouple May 16, 2009 at 6:19 pm

We just made this recipe last night and posted about it. Thanks so much–it tastes great!!

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24 Lisa May 17, 2009 at 5:38 am

I’ve been a quiet lurker for a little while now, and I have to say, not only are you two one of the cutest couples ever, but your dishes, photography and write ups are a joy to ‘virtually’ take part in. I must have bookmarked dozens of your recipes by now. You’re both definitely an inspiration in so many areas! Thanks for providing the blogging world with such fun, creativity, and SALIVATING!!

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25 Bren May 17, 2009 at 8:31 am

now i want to try, though i don’t handle too much heat, very well. i must try b/c of all the rave! lovely pics.

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26 Kara May 18, 2009 at 7:12 pm

Ok, I really did make a version of this on Saturday before I ever saw this post. It’ll hit my blog in another 2 days. But I’m not being a copycat, really! :) Actually I think my recipe is quite different from yours, but now that I’ve seen yours I’m inspired to make several different versions.

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27 Manggy May 18, 2009 at 11:22 pm

Skimp on the fish sauce? I wouldn’t dream of it! :) I didn’t think homemade sriracha would be so easy! Thanks for the recipe!
I don’t think there’s anything wrong with beads of sweat rolling, hee :)

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28 Victoria May 19, 2009 at 4:06 am

Diane,
This looks great. I will have to plant chili peppers as well as tomatoes this summer so I can make this with my own stuff!

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29 Pigpigscorner May 19, 2009 at 5:30 am

I love this sauce! Sounds quite straightforward and easy! THanks for sharing.

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30 Jeff May 19, 2009 at 5:51 am

I grow thai chili peppers every year and usually end up drying them because I do not have enough uses for them. This is an awesome suggestion and had I been following you on Twitter (I am now) I would have been begging you for the recipe too.

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31 Lydia (The Perfect Pantry) May 19, 2009 at 6:10 am

I’m a Sriracha addict, and also can take the heat, so customizing my own sauce is definitely something I want to try. Thanks for the recipe. I’m off to the Asian market for Thai chiles!

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32 Natanya May 19, 2009 at 2:01 pm

I know this is “supposed” to be a condiment for Asian food, but I’d love to pair it with some of my TexMex, MexTex, and Interior Mexican food dishes as well. I’ve always wondered how I might make Sriracha, and now I have a place to start.

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33 pam May 19, 2009 at 3:51 pm

Sort of off topic, but not really, what kind of fish sauce do you use?

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34 Julia May 20, 2009 at 4:52 am

I assume you saw this article in today’s New York Times about the genesis in America of the much loved sriracha sauce: http://www.nytimes.com/2009/05/20/dining/20united.html?ref=dining

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35 Kate May 20, 2009 at 9:41 am

You’ve got me hooked! I love sriracha, though I fear I’m hopelessly Western in my application of it — I often mix it with mayo.

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36 Katie May 20, 2009 at 11:24 am

Sirachi isn’t hot to you? Holy cow – it kills me on sushi and in pho! I only use a tiny bit! My boys would love this tho – may have to try it!

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37 Melissa May 20, 2009 at 2:32 pm

“a more mild, gentle hot sauce”

*does not compute*

Bring on the Thai chiles. YUM. Thanks for posting this.

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38 Heidi Robb May 20, 2009 at 3:00 pm

Note to self: Must make.

Fantastic!

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39 MPG May 20, 2009 at 7:18 pm

cult is correct! i even tweeted about your post, but forgot to come & comment…shame on me! i’ll make it up by making it the veg way :) this family is part of that sriracha cult…my mouth is watering just looking at this post!

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40 Paula Maack May 21, 2009 at 11:50 am

This is fantastic, Diane!! I have been thinking about a homemade srirachi sauce, and here you have nailed it! It looks perfect!

The photos are just gorgeous!! I can’t wait to try it out.

Thank you!!!

~ Paula

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41 Shavedicesundays May 21, 2009 at 11:55 am

As I mentioned on Andrea Nguyen’s site who btw is also featuring Siriacha, my favorite non-Viet way to use siriacha is for Bloody Mary drinks. Your version looks beautiful and so very fresh.

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42 Dana Zia May 22, 2009 at 6:35 pm

Wow, I have never thought of making Siriahca. What a great idea. I use Siriahca is almost everything but my oatmeal cookies these days. Yum. Beautiful pictures! I love the contrast of the green, brown and red. Very nice. Have a great weekend filled with food and fun!
Dana Zia

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43 Morgalieden May 23, 2009 at 2:20 am

The sauce looks amazing! You know what’s really sad? I’ve been living in Sriracha for almost a year now, and haven’t seen Sriracha Sauce anywhere in town… it’s a myth!

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44 Michele May 25, 2009 at 6:56 am

This looks beautiful…I just wish it lasted a little longer in the fridge. Does it really degrade so quickly?

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45 White on Rice Couple May 25, 2009 at 1:26 pm

Thanks for all of the shared excitement over our little spicy kick. Answering those who are concerned about the lasting capacity of the sauce, it usually always does last much longer than a week, although some batches have developed mold after about two weeks. Other batches have lasted much longer and the taste changes a bit over time, but not really deteriorating.
Denise-Yeah. The site moved locations and messed up the feeds. We fixed one problem, but some might still need to re-subscribe. Sorry about that.
Pam- We have a few different brands we use for fish sauce, depending on it’s intended purpose. The one we use the most is Phu Quoc “Flying Lion Brand.”
Thanks for all the spicy love everyone.

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46 Prix Fixe June 7, 2009 at 11:08 am

Great recipe! Another idea if you want a really smooth sauce, after pureeing it – pass it through a chinois.

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47 Annie June 7, 2009 at 5:15 pm

Yea – I always buy the big rooster squirt bottle and now I’m very excited to make my own sriracha. Now, about this scallion oil confit…

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48 Jessica@FoodMayhem August 29, 2009 at 10:54 am

I’m going to make this today!

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49 pixen August 30, 2009 at 5:49 pm

This sauce reminded me of Hainan Chicken Rice. I sure missed dipping the chicken in it! I’d been looking around for this Sriracha sauce for cooking of Thai’s Red Curry recipe for some time now. I can’t find the recipe for this paste. Thank you for sharing this info! :-)

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50 Vance in Ohio September 29, 2009 at 12:05 pm

Loved the recipe. I used all fresh ingredients from our garden,even the garlic. After making it once using your recipe,I tweeked it a little for my own tastes. I upped the garlic and omitted two Table spoons of sugar and replaced with a whole red bell pepper. Was perfect for my own tastes,sweet as well and the color was more red and less orange. Thanks again for giving us the basics to making this addiction at home.

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51 Neel October 21, 2009 at 12:23 pm

Bookmarked this recipe months ago. Waited until I could get fresh-off-the-vine red Thai chilies. Stirred it up as directed. Seasoned the pureed final product to my taste with more vinegar, fish sauce, and sugar. And voila… it turned out fantastic. So simple yet so delicious! Thanks for posting this recipe.

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52 White on Rice Couple November 8, 2009 at 5:53 pm

Neel – glad it turned out well for you. I like that you added more vinegar and fish sauce!

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53 Rob January 8, 2010 at 4:46 pm

I love your Sriracha recipe. I must confess, I’m an addict for the stuff too.
I have my own wing sauce that I make with Sriracha, Soy Sauce, black pepper. It is an outstanding flavor that is not too hot, with just enough kick and a touch of Asian flavor.

Regards,

Rob
Product Review Ratings

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54 Joel February 20, 2010 at 3:42 pm

Thanks for the inspiration on this one. I made a slight variation this afternoon and it was great. I doubled the garlic and instead of tomatoes I used roasted red bell and long peppers. I also added a dollop of shrimp paste.

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55 Kevin April 28, 2010 at 1:09 pm

I am going to try and can this when the peppers come into season. Will let you know how it works out.

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56 zach May 4, 2010 at 3:22 pm

Why didnt you blend the sauce while it was hot:
blending hot makes smoother sauce.
I am sure of this.

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57 White on Rice Couple May 4, 2010 at 8:07 pm

Not worth the atomic scald! Plus this is a sauce which is we don’t need particularly smooth. The touch of texture is nice.

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58 Kurt June 9, 2010 at 9:27 am

I recently found your site, it’s wonderful. Question though. I found 2 different recipes for Vietnamese style carrot and daikon pickles. One calls for 3 C water and 3 T vinegar and the other calls for 1 C water and 1 C vinegar. Are these correct quantities for the individual recipes? The one doesn’t seem to have enough vinegar. I really want to try these but want to make sure I make them correctly. Thanks

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59 White on Rice Couple June 12, 2010 at 9:31 am

They are just two diff styles. The first we wrote is our home recipe, the second is one we liked out of a cookbook. Try small batches of each and see which you like better or adjust to your own taste. That’s what we do.

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60 Scotland Squire July 21, 2010 at 3:48 pm

I just made this sauce. I is so delicious. I did make a few changes. I could not find Thai red chilies so I just used a mixture of some other red chili peppers, jalapenos and serrano chilies. Also, I added a whole lot more garlic. This was so fantastic that my husband was eating it like crazy and he usually doesn’t like things like this. You get a really nice sweet taste at first then you get hit with the most amazing spicy heat that is very addictive. We ate it last night with buffalo burgers and then today with spring rolls.

Thank you so much for this recipe!!!

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61 katealtmix August 2, 2010 at 10:57 am

we had no idea what to do with the beautiful chilies our neighbors gave us- until i remembered i’d bookmarked this recipe from so long ago! just finished and we LOVE it! great recipe (as usual!)!

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62 Angela@spinachtiger November 15, 2010 at 6:03 am

I love sriracha but I don’t think I could eat that sauce within a week. I like it in every soup, in every shrimp dish, a dash here, a squirt there. Especially helpful when you have the flu or cold. I think it has its own healing properties.

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63 wayno February 7, 2012 at 2:19 pm

I’d like to know just which chiles huy fong uses in their sauces. this NYT article suggests ripe red jalapeños: http://www.nytimes.com/2009/05/20/dining/20united.html?pagewanted=all

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64 White on Rice Couple February 8, 2012 at 12:22 pm

We don’t know what chilies he uses. Just as he mentions that his isn’t a Thai sriracha, but his own sriracha, our recipe isn’t Huy Fong’s but is our own. If we were you, we’d experiment with different chilies until you find the flavor you like best. Good luck.

T & D

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65 megan February 21, 2012 at 8:42 am

You have done it once again…. upped the game…

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66 Katja February 24, 2012 at 9:50 pm

So excited. I had mountains of peppers last summer left over. So now I have a massive amount of dried peppers. I was thinking for those who can not eat a whole jar in a week or two, freeze it in ice trays and pop one out when you start running low. My aunt does this with pesto (you can put a cube right into the hot noodles. so easy!) and I figure it would work with the Sriracha. Thanks for the recipe. Love the Weck jars too.

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67 Lissa July 10, 2012 at 2:16 pm

This recipe sounds delicious. Is there any substitution for the fish sauce or soy sauce to reduce the sodium. I am on a sodium free way of life. Thanks

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68 White on Rice Couple July 15, 2012 at 4:37 pm

Hi Lissa,
The only way we can think of that will get close is too find a low sodium fish sauce. Sodium Girl may have a better solution than we do. Sorry we couldn’t be more of a help but it isn’t an area of expertise for us. Good luck!

T & D

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69 Alice @ Hip Foodie Mom October 29, 2012 at 1:29 pm

oh my! so happy I found this!!! or that you shared this with us! :P

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70 Jared November 13, 2012 at 12:22 am

Just made it with double the chilies! Yum! Still not spicy enough for me though!

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71 White on Rice Couple November 13, 2012 at 9:26 am

This recipe was set more to have the spiciness of the sriracha we will often find bottled, but for home we often kick it up quite a bit more. We’ll change out a portion of the chilies with ones higher on the scoval scale. We grow one called Goat’s Weed (the Vietnamese call it Devil Pepper or Evil Pepper) or we’ll throw in some chocolate habaneros. Glad you like the recipe! Go to town with other chilies in it!

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72 lillian December 21, 2012 at 1:00 pm

just made the recipe last night, but with habaneros only. i must say it is even much better than the commercial brand! thanks so much for the recipe. happy christmas and new year!

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73 mehemrodn June 1, 2013 at 3:07 pm

What kind of jars are those/where can I get them?

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74 White on Rice Couple June 18, 2013 at 9:26 am

Those are Weck jars. A lot of good kitchen stores carry them plus you should be able to find them on amazon. Weck makes some of the cutest jars.

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75 Debora Cadene August 3, 2013 at 2:11 pm

I”ll be making this for sure. I was wondering if you or anyone you know has canned this. I was thinking that it could be blended while its on the stove, as someone also mentioned then put into the canning jars so they could seal. I was also wondering if you’ve used habanero peppers mixed with the red chili peppers, and if so…did you use very many for with the 1c. of chilis? Could you successfully double or triple this recipie? I ask, because not everything turns out as good if you make the plan bigger.

thank you again,
Debbie
Atikokan. ontario

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76 bonnie paddle November 26, 2013 at 12:04 pm

This sounds amazing! I’m going to make this as a present for my boyfriend, but wondering what you mean by tomato sauce? Do you mean blended tomatoes like passata? Or more like a ketchup? thank you!

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77 White on Rice Couple November 28, 2013 at 6:44 pm

Tomato sauce in the recipe refers to simply a pureed tomato sauce. We’ll see it sold in cans fairly frequently in the markets here in the US and it is packaged as tomato sauce, although it can easily be made at home by cooking some Roma or other paste type tomatoes until they are tender then pureeing them up. Hope you and your boyfriend love the sauce!

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78 Alexander December 17, 2013 at 4:26 pm

So Im a little late to the sriracha thread but I have to gush for a second.. this recipe is pretty dang amazing! Seriously.. I was panicked when I saw that Huy Fong Foods was court ordered shut down but now I am sighing with relief. While Ive been stock piling the great rooster sauce I have to say that there’s no need any longer. I love your recipe, its ‘s smooth, spicy, tangy, umami and well, amazing! Thank you so much for sharing this! I’m going to now stand on my patio deck and yell to the world, “this is the best sriracha ever!!”

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79 Resiteanu' Exilat March 2, 2014 at 1:07 pm

I am a hot sauce maker (doing it for years with peppers, onions, tomatoes, etc., I cultivate in my garden) and very good at it. But I also fell in love with Sriracha sauce and use tons (1 ton = 5 spoons) of it at each seating. It must be the fish (I used many exotic ingredients before, but never fish) sauce that gives its character and I will surely try this recipe.
All the best!

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80 Damien McKinney June 10, 2014 at 5:53 pm

So I made this tonight and put it on a leftover larb salad I made yesterday. My bald head is sweating but it burns so good! Thanks for posting this!

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81 Pat J. August 27, 2014 at 8:13 pm

Hi,

I just learn about your blog today via David Lebovitz. I live in Thailand, and I have a clip of how they make Sri Raja sauce at the local town of Sri Raja, a small fishing town about an hour away from Bangkok. The vdo is in Thai but you can easily get the idea of what gets into the original hot sauce.

http://youtu.be/7lBEvKz39Kg

Btw, your version looks beautiful.

Pat

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