Sriracha sauce

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Sriracha has developed a serious cult following in recent years, but this recipe means you can make the Thai sauce from scratch at home. Fermenting the chillies for three days is the key to developing the sweet, hot, tangy flavours that have made this such a popular condiment. Take a look at all of Helen's hot sauce recipes here.

First published in 2019

Debate is still raging over the exact origins of this Thai hot sauce, and there are several different stories about who invented it. Made from chillies, garlic and vinegar it’s like a spicy, garlicky ketchup and has become something of a cult product. The chillies and garlic are given a brief three-day ferment with some sugar to boost the process a little bit, then blended into the classic smooth sauce we’re familiar with. The homemade product blows the bottled stuff out of the water, and is very simple to make.

This recipe makes about 1 litre.





  • Food processor or blender
  • Sterilised 1l jar
  • 250ml jam jar 4


Put the chillies, garlic, salt and sugar in a blender and whizz to a rough purée
Pour into a sterilised jar or bowl and cover. Leave to ferment for 3 days, removing the lid to allow the air to escape each day
Transfer to a blender and blitz again until very smooth. Add to a saucepan with the vinegar and fish sauce, bring to a simmer and cook for a few minutes
Taste and adjust seasoning, then pour into sterilised jars. The sauce will keep in the fridge for 2–3 months
First published in 2019

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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