Are you ready to spice up your meals with an irresistible kick? Thai cuisine is famous for its vibrant and bold flavors, and no dish exemplifies that more than its hot sauces.
The Thai Chili Pepper Hot Sauce Recipe, or “Sriracha” for some, is a staple in Thai kitchens. It’s the perfect balance of heat, tang, and sweetness that can elevate any dish, from noodles and rice to grilled meats.
In this recipe, I’ll show you how to make your own authentic Thai Chili Pepper Hot Sauce that’ll leave you craving more!
Why Make Your Own Thai Chili Pepper Hot Sauce?
Making your own Thai Chili Pepper Hot Sauce Recipe is not only a fun and rewarding experience, but it also allows you to customize the flavors exactly to your taste.
As someone who loves experimenting with fresh, bold ingredients, I find that homemade hot sauce adds a personal touch to my meals.
It’s free of preservatives and artificial ingredients, so I can enjoy the authentic, vibrant taste of Thai cuisine whenever I want.
Whether you like it extra spicy or just a little kick, making your own sauce ensures that you get the perfect balance every time!
Thai Chili Pepper Hot Sauce Recipe
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Course: Condiment/Sauce
- Difficulty: Easy
- Cuisine: Thai
- Calories: Approximately 25-30 calories per tablespoon
- Yield: About 1 cup (makes around 8-10 servings)
Kitchen Utensils
- Knife and chopping board
- Blender or food processor
- Small saucepan
- Measuring spoons and cups
- Whisk or spoon for stirring
- Small bowl for cornstarch mixture
Ingredients
- 1/2 to 1 cup of Thai chilies (chopped)
- 3 garlic cloves (peeled)
- 1 tablespoon hot chili flakes
- 1/4 cup rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or regular sugar)
- 1/4 cup water
- 1 teaspoon freshly squeezed lime juice
- 1/2 teaspoon salt
- 1 teaspoon fresh minced ginger
- 1 tablespoon cornstarch (for thickening)
Instructions
1. Prepare the Ingredients:
Start by chopping the Thai chilies and peeling the garlic cloves. Mince the ginger finely. Prepare your lime juice by squeezing fresh lime, and measure out the remaining ingredients.
2. Blend the Sauce Base:
In a blender or food processor, combine the chopped chilies, garlic, chili flakes, rice vinegar, fish sauce, sugar, water, lime juice, and salt. Blend until the mixture becomes smooth.
3. Cook the Sauce:
Pour the blended mixture into a small saucepan and bring it to a simmer over medium heat. Stir occasionally to ensure it doesn’t burn or stick to the bottom.
4. Thicken the Sauce:
In a small bowl, mix the cornstarch with a little cold water to create a slurry. Once the sauce is simmering, add the cornstarch mixture to the saucepan and whisk continuously. Cook for about 1-2 minutes until the sauce thickens to your desired consistency.
5. Cool and Store:
Once thickened, remove the sauce from the heat and allow it to cool. Transfer the hot sauce to a jar or bottle and store it in the refrigerator for up to 1-2 weeks.
Note:
While making this Thai Chili Pepper Hot Sauce Recipe, feel free to get creative with the ingredients. You can add a touch of ginger for a spicy-sweet combo or experiment with different types of vinegar.
The beauty of this sauce is that it’s customizable and allows you to play with flavors to match your preferences.
Kitchen Tips For Your Thai Hot Sauce
➢ Control the spiciness by adjusting the number of Thai chilies. Use fewer for a milder sauce or more for extra heat.
➢ For the best flavor, always use fresh garlic, ginger, and lime juice to enhance the sauce’s brightness.
➢ Allow the sauce to sit for a few hours or overnight in the fridge to let the flavors meld together and intensify.
➢ Experiment with different sugars like palm sugar or brown sugar for a richer, more complex sweetness.
➢ For a smooth sauce, blend the ingredients thoroughly, ensuring there are no chunky bits for a silky texture.
Our Favorite Ways to Serve it Up
This Thai Chili Pepper Hot Sauce Recipe can elevate a wide variety of dishes. Here are some of my favorite ways to serve it:
✔ Drizzle over grilled chicken, beef, or pork to add a spicy, tangy kick.
✔ Stir into stir-fried noodles, rice, or vegetables for an added layer of flavor.
✔ Use as a dip for dumplings, spring rolls, or fried appetizers.
✔ Spice up your tacos, burgers, or even sandwiches with a few drops of this hot sauce.
How To Make Sauce Recipe More Tastier?
To make your Thai Chili Pepper Hot Sauce Recipe even tastier, try adding a dash of roasted garlic or shallots for a deeper, more savory flavor.
Incorporating a bit of lemongrass or kaffir lime leaves can bring a refreshing citrusy note, while a splash of coconut milk can add a creamy richness.
If you prefer a smoky kick, consider roasting the chilies before blending them into the sauce. These small tweaks can elevate the sauce, enhancing its complexity and making it even more irresistible!
Storage And Shelf Life
Once your Thai Chili Pepper Hot Sauce Recipe is ready, store it in an airtight container or glass jar in the refrigerator. It will keep well for up to 2-3 weeks, allowing the flavors to continue developing over time.
For longer storage, you can even freeze it in small portions. Just be sure to allow it to cool completely before sealing it in a container to prevent condensation.
This sauce will stay fresh and flavorful, ready to add a spicy kick to your dishes whenever you need it!
Conclusion
My own Thai Chili Pepper Hot Sauce Recipe has been a successful and rewarding experience. By customizing the heat, flavors, and ingredients to my personal taste, I’ve created a fresh and vibrant sauce that elevates every dish it touches.
Through experimenting with different ingredients and techniques, I’ve gained a deeper appreciation for the craft of sauce-making, and the result is a truly delicious, all-natural hot sauce that I can proudly share and enjoy!
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Thai Chili Pepper Hot Sauce Recipe
Equipment
- Knife and chopping board
- Blender or food processor
- Small saucepan
- Measuring spoons and cups
- Whisk or spoon for stirring
- Small bowl for cornstarch mixture
Ingredients
- 1/2 to 1 cup of Thai chilies chopped
- 3 garlic cloves peeled
- 1 tablespoon hot chili flakes
- 1/4 cup rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or regular sugar
- 1/4 cup water
- 1 teaspoon freshly squeezed lime juice
- 1/2 teaspoon salt
- 1 teaspoon fresh minced ginger
- 1 tablespoon cornstarch for thickening
Instructions
Prepare the Ingredients:
- Start by chopping the Thai chilies and peeling the garlic cloves. Mince the ginger finely. Prepare your lime juice by squeezing fresh lime, and measure out the remaining ingredients.
Blend the Sauce Base:
- In a blender or food processor, combine the chopped chilies, garlic, chili flakes, rice vinegar, fish sauce, sugar, water, lime juice, and salt. Blend until the mixture becomes smooth.
Cook the Sauce:
- Pour the blended mixture into a small saucepan and bring it to a simmer over medium heat. Stir occasionally to ensure it doesn’t burn or stick to the bottom.
Thicken the Sauce:
- In a small bowl, mix the cornstarch with a little cold water to create a slurry. Once the sauce is simmering, add the cornstarch mixture to the saucepan and whisk continuously. Cook for about 1-2 minutes until the sauce thickens to your desired consistency.
Cool and Store:
- Once thickened, remove the sauce from the heat and allow it to cool. Transfer the hot sauce to a jar or bottle and store it in the refrigerator for up to 1-2 weeks.