Fresh Thai Sriracha Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20120205-191422-thai-sriracha.jpg
Adapted from She Simmers.

Recipe Details

Fresh Thai Sriracha Recipe

Active 15 mins
Total 15 mins
Makes 1 cup

Ingredients

  • 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

Directions

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

  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. 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.

Special equipment

Blender