Fresh Thai Sriracha

Adapted from She Simmers

Fresh Thai Sriracha

About This Recipe

Yield:Makes about 1 cup
Active time:15 minutes
Total time:15 minutes
Special equipment:Blender
This recipe appears in: Sauced: Fresh Thai Sriracha


  • 1 pound red jalapenos, stemmed and roughly chopped
  • 8 medium cloves of garlic, peeled
  • 3/4 cup water
  • 1/3 cup white vinegar
  • 2 tablespoons palm sugar
  • 2 teaspoons Kosher salt


  1. 1

    Place jalapenos, garlic, water, vinegar, sugar, and salt in the jar of a blender and puree until very smooth.

  2. 2

    Transfer mixture to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

  3. 3

    Bring mixture to a boil, reduce heat, and simmer until sauce slightly thickens, about 5 minutes. Let cool to room temperature, transfer to an airtight container and store in refrigerator for up to 6 months.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: