Loading Video...
Recipe courtesy of Asian Food Channel

Homemade Sriracha

Save Recipe
  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 25 min
  • Yield: 24 ounces
Share This Recipe


1/2 cup (50 grams) whole Thai bird's eye chiles

1 tablespoon vegetable oil

3 shallots, chopped

One 400-milliliter (13.5-ounce) can diced tomatoes 

1/4 cup white vinegar 

3 tablespoons fish sauce

2 tablespoons sugar

6 cloves garlic


Special equipment:
clean kitchen gloves
  1. Bring a large pot of water to a boil over high heat. Add the chiles and let cook 2 to 3 minutes, then drain and cool. Wearing clean kitchen gloves, cut off and discard the stems and set aside the chiles.
  2. Heat the oil in a skillet pan over medium-high heat, then fry the shallots until translucent. Add the tomatoes and bring to a simmer, then turn off the heat and let cool.
  3. Pour the tomato mixture into a blender and add the chiles, vinegar, fish sauce, sugar and garlic and blend until smooth. Transfer to a clean jar or bottle and store in the fridge for up to 10 days.