HELLO LOVELY VIEWERS! Important Notes: To clarify, this is NOT a fermented Sriracha recipe. In Thailand, unfermented hot sauce is the most commonly made type. If you are looking for fermented Sriracha, like the Huy Fong version, this is not the recipe for you. On a more general note, if you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
After I made the Sriracha sauce I dried the pulp that was strained out. Also dried some lemon zest, mixed everything with salt, and viola!!!.... Sriracha salt
It’s been almost 10 years already since I first encountered this channel. I remember ordering her fascinating cookbook online on Amazon, I waited so long to finally get it!!! Looking back, what I love about her is her excitement , her passion so to speak, towards to creation. Now I’ve become a chef myself in a vegan restaurant in Taiwan and I still watch her videos from time to time to remind myself the passion for transformations in interactions of ingredients. Feeling grateful to be able to learn from this channel.
Thank you, Pai! Sriracha is my husband's daily staple. I'm going to make a lot of this, put it in a bunches of small mason jars, and wrap them up as a birthday present for my husband.
I did mine with jalapenos, scotch bonnets and some bell peppers for sweetness (hot peppers are really expensive in Northern Ontario). I did put less vinegar and sugar due to the natural sweetness of the scotch bonnets and bell peppers. Thank you for inspiring me to make my own sriracha !
@@urpoche trying to replace the sugar with natural sugars, and more sweet peppers, and the vinegar with citrus. Juat need to find the right dosage. Will not be sriracha. But will be my own!
I made this using my home grown Sriracha peppers and have been using it on everything from fried chicken to tacos. It is easy to make and much better than store bought. The one thing I did wrong was add all the sugar in the beginning which made it too sweet. Start with half the sugar and adjust upwards.
Pailin, as a Thai Foods Lover, I am glad that you are so passionate to share good recipes with me. I managed to make my own Green Curry Paste, Red Curry Paste, Pad Thai, Tom Yam Gai and I am making Soracha now.
I made it myself 3 days ago, but I did it the way it's usually done. I fermented it. Have to wait 4 more days to try it. I made 6 kg of different chilis, pepperonis and belly peppers. It smells allready fantastic.
It's awesome! I tried many, many recipes for Sriracha. All name themself as "the original" But this one is clearly the best. By the way: The main heat in the chili comes from the placenta (white pulp on which the seeds grow)
I made this sauce today. Wanted to use up the cubanella peppers in my patio garden and also 3 red jalapenos peppers from my patio garden. I followed your recipe and left all the seeds in the sauce as the cubanella peppers are not that spicy. It was so easy to make and tastes v good and I can still feel the heat. I will make with Fresno peppers or soreno peppers next time. And I didn't even use the sieve and kept all the bits:) Now it is time to make omelette and eat with this sauce. Thanks for the recipe.
I really liked the way she explained how the process goes on, its easy to understand and thats good for the viewers ..will definitely watch more vedios in this channel and subscribe
I tried your recipe and it turned out so good and almost as same as the fermented si racha in flavour but i made it a litte pulpy. I use small chillies so after blending the chillies and garlic, i didn't strain them to remove the pulp instead i cooked it as by your recipe. There is one thing i have noticed about si racha that the older it gets the tastier it becomes. I had made the fermented one in May and back then it tasted really hot but now it has completely transformed and taste even better.
Thank you so much for your videos! You are my go to when it comes to sweet'n sour and now Srirahca hot sauce. For my Norwegian pallet, I found it to be within the acceptable heatness, but the taste was amazing. It's so great to get rid of those chillies in the refrigerator before they expire. I must admit that I added a small belly pepper to milden it down a bit. It worked perfect.
I used Fresno, Thai dragon, a couple of bird's eye, and whatever else I had picked that was red. I agree, it tastes so much better than the store bought. Kids agree! I want to try this recipe with other varieties, it was so good. Thank you!
Earlier this year, I planted seeds of a chili from the garden of our guide in Siem Reap, Cambodia (trip a year ago). I have now (in Brussels, Belgium) a beautiful chili plant full of chilies, awaiting that they ripe. Am looking for ways to preserve my harvest -- and this simple and yummy sauce will be one. Thank you!
Thanks! I've tried to recreate it before but this method and proportions should give me the results I've been looking for. The commercial version has sulfite preservatives which bother some people, myself included. Also I prefer making condiments from fresh produce and bulk staples to reduce plastic and glass packaging not to mention the cost of shipping of jars and bottles over that of produce and bulk commodities 😊
I just came across your recipe while I was looking for more Sriracha recipes. I have tried the fermented version now it's time to try yours. I have bought 1/2 kg of two different varieties of chillies and I will update once I am done. ❤
My father and I loved your video and had a little recommendation. To lessen the amount of sugar that you add to the Sriracha you can always put shallots in it which would also add its own flavor
Awesome recipe especially since the price of SiRacha is $6.00 now. (02/02/2023). Now I have to start looking for the chiles you mentioned. Thanks for sharing!!!! I would use the paste leftover for a cooking base when I cook 🤓.
Thank you Pailin for showing us this recipe. I will make my own now.... You have such an amazing personality and all your tips make so much sense. I always feel so good when I watch you. ขอบคุณมาก ครับ
Thanks for the video, I've viewed it several times already, it's 2022, the great Huy Fung Sriracha shortage, this video is going to get a lot of views! Thanks
Thank you so much! I have a different sauce I created but haven't dialed in the amounts of ingredients. I grow my Cherokee Purple Tomatoes, cut them into 5ths or quarters and boil them before putting through a food processor to get out the seeds and skin. I put the pulpy juices in a roasting pan and slow cook it into tomato paste. Add some lemon juice. That all by itself is so flavorful and delicious that you can eat it with EVERYTHING. But, this sauce I'm talking about takes an onion or two or even 3 if they are sweet, a bunch of garlic cloves, I puree them into a white paste and then mix it all together for a very very very spicy delicious sauce that tastes like magic!
Fun fact, pepper seeds don’t contain capsaicin, thus aren’t actually spicy. However, they are generally crammed next to the placenta, which is where much of the heat is and the exterior of the seeds may be coated in capsaicin.
Your mostly correct but the seeds are indeed hot unless you rinse them thoroughly and even then they do retain some of the heat from the placenta that was absorbed
Thank you! Been wanting to try something like this for a while. I made mine with Jalapeno's with the veins and seeds removed. Nice mild heat (in my opinion) and get a nice taste of the jalapeno and some sweetness from the sugar. Might try making it with a citrus base instead of vinegar next time. Maybe lime juice.
This has been my go-to sriracha recipe now for a couple of years. Before that I made mine fermented. Honestly, though, I couldn’t tell the difference once the sriracha is added to the food. I’m making some right now, but I’m roasting the chilis in the oven beforehand to see what that does to the flavour profile. I’ll keep you posted.
I am making my third batch today, the first time I followed your recipe and loved it so much I wanted to put it on everything. For the second batch I disobeyed you instructions and used green chillis, it was very different but still good.
Damn, I never thought I could make this sauce easily... how dumb of me to not look it up sooner. Thank you Ms. Pai, you're not only a wonderful chef but also a beautiful presenter. Damn, you're gorgeous!
With as much vinegar as is in there, this sauce will probably keep at least a year in a sealed jar on the shelf. If you put it in the fridge, it'll last darn near forever.
This was one of the first things I was taught to make when I started to teach cookery and work as a chef in Thailand. It is not the seeds that are the hottest part of the peppers but the vein which holds them in place. The sauce will keep a long time whether refrigerated or not, just make sure the top is screwed down. The only problem of making it in Toronto is the cost for the peppers, which are imported from Mexico, are prohibitively expensive, about CAD 3-4 for 100 grams, when they are available. 'nuf sed. plamuk aka travellingchef
Hi Ms Pai. I have 2 question. How different the sauce that you make with the fermented one? Amd how long the sauce that you make can last with proper sealing and canning?
Try using apple cider vinegar instead of plain white vinegar. It gives a nice fruitiness to the sauce that i think really adds something to the flavor.
Hi! Yes we put it in the fridge, and in the written recipe she has a note "Store in an airtight container in the fridge, it should last you a few months. " Cheers! Adam
HELLO LOVELY VIEWERS! Important Notes:
To clarify, this is NOT a fermented Sriracha recipe. In Thailand, unfermented hot sauce is the most commonly made type. If you are looking for fermented Sriracha, like the Huy Fong version, this is not the recipe for you.
On a more general note, if you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen thank you for the idea. I would like to ask what is the average shelf life for this sauce if refrigerated?
I made it the other day and it turned out to be fantastic. Another product I'll never buy ready made again. Thank you so much.
Please note that SEEDS have nothing to do with heat at all. The heat comes from the vein in the middle of the pepper that the SEEDS are hanging from.
How long and how hot for the sugar to dissolve at the end? Looks delicious 👌
What do you think if you put some ginger flavor?
Best regards from Mataram, Indonesia.
After I made the Sriracha sauce I dried the pulp that was strained out. Also dried some lemon zest, mixed everything with salt, and viola!!!.... Sriracha salt
You are a smart smart man.
Thats a good idea for not waste the pulp, thanks
Genius
Wow great idea...
Wow excellent idea!!!
It’s been almost 10 years already since I first encountered this channel. I remember ordering her fascinating cookbook online on Amazon, I waited so long to finally get it!!! Looking back, what I love about her is her excitement , her passion so to speak, towards to creation. Now I’ve become a chef myself in a vegan restaurant in Taiwan and I still watch her videos from time to time to remind myself the passion for transformations in interactions of ingredients. Feeling grateful to be able to learn from this channel.
Thank you, Pai! Sriracha is my husband's daily staple. I'm going to make a lot of this, put it in a bunches of small mason jars, and wrap them up as a birthday present for my husband.
I did mine with jalapenos, scotch bonnets and some bell peppers for sweetness (hot peppers are really expensive in Northern Ontario). I did put less vinegar and sugar due to the natural sweetness of the scotch bonnets and bell peppers. Thank you for inspiring me to make my own sriracha !
urpoche sounds delicious
I am trying to come up with my own recepy. Witouth sugar and vinaigre. Havent had luck so far. Lol
@@celuiquipeut6527 yeah, the sugar and vinegar are crucial to the taste.
@@urpoche trying to replace the sugar with natural sugars, and more sweet peppers, and the vinegar with citrus. Juat need to find the right dosage. Will not be sriracha. But will be my own!
The rooster version is jalapeno peppers
I made this using my home grown Sriracha peppers and have been using it on everything from fried chicken to tacos. It is easy to make and much better than store bought. The one thing I did wrong was add all the sugar in the beginning which made it too sweet. Start with half the sugar and adjust upwards.
Pailin, as a Thai Foods Lover, I am glad that you are so passionate to share good recipes with me. I managed to make my own Green Curry Paste, Red Curry Paste, Pad Thai, Tom Yam Gai and I am making Soracha now.
Wow you are on a roll...
Wow awesome chilli sauce!! Tydear. I'm pleased n happy watching ur post from TANZANIA amen
I made it myself 3 days ago, but I did it the way it's usually done. I fermented it. Have to wait 4 more days to try it. I made 6 kg of different chilis, pepperonis and belly peppers. It smells allready fantastic.
Hi
Congratulations! I liked a lot your chile sauce recipe presentation. I will try it, as soon as possible.
I love the way you explain your language in English so we could understand Thai menu thanks for sharing lyn Washington from Guyana
I never miss your recipe and always hit the bell for you
It's awesome! I tried many, many recipes for Sriracha. All name themself as "the original"
But this one is clearly the best.
By the way: The main heat in the chili comes from the placenta (white pulp on which the seeds grow)
+Max Werner Good to know thanks!
U are too funny! Relatable, extremely talented and you make me feel like I can cook all these dishes myself!!
Thank you Pailin, i tried this Sriracha and sweet & sour sauce recipes. They both turned out perfectly and I no longer use the store-bought ones
i absolutely love sriracha on an avocado half. eat it with a spoon, it's the perfect snack
Just watched this ll the way through.You can really hold people's attention.I love it xx
I made this sauce today. Wanted to use up the cubanella peppers in my patio garden and also 3 red jalapenos peppers from my patio garden. I followed your recipe and left all the seeds in the sauce as the cubanella peppers are not that spicy. It was so easy to make and tastes v good and I can still feel the heat. I will make with Fresno peppers or soreno peppers next time.
And I didn't even use the sieve and kept all the bits:)
Now it is time to make omelette and eat with this sauce.
Thanks for the recipe.
I made this and it tastes amazing. I thought it wouldn't be that amazing for such simple recipe but I am glad I was wrong. :)
I'm so glad I found this lady. Great person great channel! .
This recpie is so worth the work
I really liked the way she explained how the process goes on, its easy to understand and thats good for the viewers ..will definitely watch more vedios in this channel and subscribe
Had no idea you can even make Sriracha sauce at home. The color looks so vibrant and beautiful!!
Ooohhh....gonna make this!!!
Made fresh soy milk last week. It came out pretty good considering my first time making it.
Love your channel!
I tried your recipe and it turned out so good and almost as same as the fermented si racha in flavour but i made it a litte pulpy. I use small chillies so after blending the chillies and garlic, i didn't strain them to remove the pulp instead i cooked it as by your recipe. There is one thing i have noticed about si racha that the older it gets the tastier it becomes. I had made the fermented one in May and back then it tasted really hot but now it has completely transformed and taste even better.
I'm all in on this one, Sriracha is like a ketchup substitute for me! YUM
Thank you so much for your videos! You are my go to when it comes to sweet'n sour and now Srirahca hot sauce. For my Norwegian pallet, I found it to be within the acceptable heatness, but the taste was amazing. It's so great to get rid of those chillies in the refrigerator before they expire. I must admit that I added a small belly pepper to milden it down a bit. It worked perfect.
I used Fresno, Thai dragon, a couple of bird's eye, and whatever else I had picked that was red. I agree, it tastes so much better than the store bought. Kids agree! I want to try this recipe with other varieties, it was so good. Thank you!
I've just made this sauce! Lord it's amazing, thank you for the recipe
Earlier this year, I planted seeds of a chili from the garden of our guide in Siem Reap, Cambodia (trip a year ago). I have now (in Brussels, Belgium) a beautiful chili plant full of chilies, awaiting that they ripe.
Am looking for ways to preserve my harvest -- and this simple and yummy sauce will be one. Thank you!
I love and have been loyal to Huy Fong since I first discovered it in 1993. But your recipe looks great also!!
Thanks! I've tried to recreate it before but this method and proportions should give me the results I've been looking for. The commercial version has sulfite preservatives which bother some people, myself included. Also I prefer making condiments from fresh produce and bulk staples to reduce plastic and glass packaging not to mention the cost of shipping of jars and bottles over that of produce and bulk commodities 😊
This is beautiful! Thank you for all your awesome tips and everything!
Your English is excellent also I love when you speak “Siracha” in clearly Thai accent.
Why do people think asians can't speak English?
You're RACIST
@Itsme Bambi assuming asshole
She's American by the sounds of it so course she can lol
@@reene911 same thought
Merci Khop khun khaaa to Share this recipe 🙏🏻🥰♥️
I have ro try your recipe, simple and it must be so delicious. Thanks for sharing ☘️
I'm going to try this with some of the sriracha's I grew this summer once they've all ripened.
I just came across your recipe while I was looking for more Sriracha recipes. I have tried the fermented version now it's time to try yours. I have bought 1/2 kg of two different varieties of chillies and I will update once I am done. ❤
My father and I loved your video and had a little recommendation. To lessen the amount of sugar that you add to the Sriracha you can always put shallots in it which would also add its own flavor
what about carrot or sweet peppers? 👀
Awesome recipe especially since the price of SiRacha is $6.00 now. (02/02/2023). Now I have to start looking for the chiles you mentioned. Thanks for sharing!!!!
I would use the paste leftover for a cooking base when I cook 🤓.
Thank you Pailin for showing us this recipe. I will make my own now....
You have such an amazing personality and all your tips make so much sense. I always feel so good when I watch you. ขอบคุณมาก ครับ
Thanks for the video, I've viewed it several times already, it's 2022, the great Huy Fung Sriracha shortage, this video is going to get a lot of views! Thanks
I tried this...so awesome...wish I could share the picture too...now trying green Sriracha
Great recipe! I won't strain it though. Love that texture
Wah. Quite Easy. Can't wait to try.
She is absolutely adorable.
Nice to have this. I use Sriracha and other hot sauces like other people use ketchup. Great video ^__^
Smoked paprika is always one of my fave additions. It gives the hot sauce a smokey flavor. :)
I'll definitely add some smoked paprika to mine.
Yes mate 👏
Wow sister thank you you Showing your recipe thanks a lot and I loved it
I often take the pulp of the chillies and put them in the dehydrator and have a nice chilly powder.
Thank you so much!
I have a different sauce I created but haven't dialed in the amounts of ingredients.
I grow my Cherokee Purple Tomatoes, cut them into 5ths or quarters and boil them before putting through a food processor to get out the seeds and skin.
I put the pulpy juices in a roasting pan and slow cook it into tomato paste.
Add some lemon juice.
That all by itself is so flavorful and delicious that you can eat it with EVERYTHING.
But, this sauce I'm talking about takes an onion or two or even 3 if they are sweet, a bunch of garlic cloves, I puree them into a white paste and then mix it all together for a very very very spicy delicious sauce that tastes like magic!
I LOVE YOU!
THANKS FOR THE RECIPE!
I'm FROM CHILE (Country)
This looks so easy glad youtube recommended this
I love your recipes in wish to learn how to make yellow wontons please
loving your energy and your cooking tips. Thank you for making cooking fun
My first time viewing. Very knowledgeable as well VERY Pretty too which will certainly draw viewers attention! ❤ cheers. ❤❤❤
Fun fact, pepper seeds don’t contain capsaicin, thus aren’t actually spicy. However, they are generally crammed next to the placenta, which is where much of the heat is and the exterior of the seeds may be coated in capsaicin.
Wow thank you.
Your mostly correct but the seeds are indeed hot unless you rinse them thoroughly and even then they do retain some of the heat from the placenta that was absorbed
Just tried this recipe! It’s so delicious!!! Do you know when the sauce will expire?
Hi Adam here and I think she addresses that in the written recipe? Cheers!
@@adamthehtkminion6750 I’m trying to find where she said it in the video. Would you mind telling me when it expires?
Made my own... Soon delicious AND THANK YOU AGAIN. wish I could share pics
Super easy to make and turned out great! Thank you. 🤗
Thank you! Been wanting to try something like this for a while. I made mine with Jalapeno's with the veins and seeds removed. Nice mild heat (in my opinion) and get a nice taste of the jalapeno and some sweetness from the sugar. Might try making it with a citrus base instead of vinegar next time. Maybe lime juice.
I made a bottle and left it 6 months in the fridge and it was still good
Love it for Thai, Vietnamese, Malaysian and Singaporean food
So yummy yummy
😋😋😋
Good recipe my dear chef 👩🍳
😘😘
This has been my go-to sriracha recipe now for a couple of years. Before that I made mine fermented. Honestly, though, I couldn’t tell the difference once the sriracha is added to the food. I’m making some right now, but I’m roasting the chilis in the oven beforehand to see what that does to the flavour profile. I’ll keep you posted.
Thank you for your comment, wasn't sure if I need the fermentation for the flavor or not. Your comment really helped me (:
I need to know, what was the result, did it add depth tot he flavor or not?
does it last long and not spoil ? if keep it at room tempuratre Thanks I alway wonder how to make it
Just came across this vid. Good job Pailin! A must try for the kitchen.
Another great recipe great presentation as always and I will definitely be trying this recipe , keep up the good work
I have to try this recipy
It looks delicious
Thankyou for sharing
I am making my third batch today, the first time I followed your recipe and loved it so much I wanted to put it on everything. For the second batch I disobeyed you instructions and used green chillis, it was very different but still good.
Damn, I never thought I could make this sauce easily... how dumb of me to not look it up sooner. Thank you Ms. Pai, you're not only a wonderful chef but also a beautiful presenter. Damn, you're gorgeous!
thanks for sharing your recipe....I have a question about it...how time can I store it ...I want make business....thanks again sweet heart...
Hi! I've just asked, and she said that if you keep it in the fridge she's never seen it go bad - so a few months at least. Cheers! Adam
Pepper seeds aren't where the heat is, it's in the pith. Very cool recipe, I think I'll try it.
The recipe looks very good. How long would this sauce be good stored in the refrigerator.???? Thank you for posting this recipe.
This looks great 💕, gonna make it asap. Im wondering for how long could keep this in the fridge?🤔
Apparently about a year :)
Thanks for your recipe... i'ts delicious!
Hey Pailin!! It looks very nice.
A question, how much time you can keep this sauce? Do you keep in the fridge or in the cabinet?
Thank you!
With as much vinegar as is in there, this sauce will probably keep at least a year in a sealed jar on the shelf. If you put it in the fridge, it'll last darn near forever.
Thanks pai , nicely done , Now I can enjoy siracha with no preservation
yea , i make it , it's really good and good, its' fresh also thank you Pailins
+loken chand congrats!
I loveeeee this sauce so much!!!! Love your videos.♡♡♡♡♡
thank you my friend. can you show how to make more mild version? i have the bottle store bought one but it is too hot for me
Hi! Adjsut as per hot-thai-kitchen.com/sriracha-hot-sauce/ Cheers! Adam
สีซอสสวยมากเลยครับ your source is so nice color.
I love your accent so much 🤩 ❣️
This was one of the first things I was taught to make when I started to teach cookery and work as a chef in Thailand. It is not the seeds that are the hottest part of the peppers but the vein which holds them in place. The sauce will keep a long time whether refrigerated or not, just make sure the top is screwed down. The only problem of making it in Toronto is the cost for the peppers, which are imported from Mexico, are prohibitively expensive, about CAD 3-4 for 100 grams, when they are available.
'nuf sed. plamuk aka travellingchef
I love how she explained it😍😍
Now I know how to make Sriracha chili sauce. Many thanks Miss Pailin.
Thank you for telling us how to PRONOUNCE it correctly.
I like the tip about separating seeds.
Thanks for this recipe. It was so easy to make and very tasty.
Outstanding a video on how to make your own store brand Sriracha. Real Sriracah is fermented and much better for you nutritionally
wow!loved it after i tryed it!!
Love this recipe!! We never go to the shop anymore to buy ready made Sriracha. Thanks.
Hi Ms Pai. I have 2 question. How different the sauce that you make with the fermented one? Amd how long the sauce that you make can last with proper sealing and canning?
Can't wait to try this
I love you so much! Thanks for the recipes!
Love the original Sriracha sauce ❤ I prefer it over the rooster brand
Thanks for the video! But how long does it last in fridge? Or is it shelve stable ? Thanks guys for the answer
HI and a few months - info on storage here hot-thai-kitchen.com/sriracha-hot-sauce/ Cheers! Adam
I just made it. It tastes great. I wore latex gloves because I didn’t want that burn in my eyes. Haha. Thank you!
Try using apple cider vinegar instead of plain white vinegar. It gives a nice fruitiness to the sauce that i think really adds something to the flavor.
Just made it today. Thanks, Pai. It was yummylicious😋
Do you need to refrigerate this sauce so it can last longer? Or just store in a dry container and keep in a cool, dry place is enough?
Hi! Yes we put it in the fridge, and in the written recipe she has a note "Store in an airtight container in the fridge, it should last you a few months.
" Cheers! Adam