What is Sriracha sauce?
Sriracha sauce is a hot sauce of Thai origin. It’s made from chili peppers, vinegar, garlic, sugar, salt, and various spices, all fermented. It has a distinctive flavor that made it wildly popular, and it’s now a common sight in Thai, Chinese, and Vietnamese restaurants.
Although they all stem from the same idea, there are several “sriracha” sauces: because the name and recipe aren’t trademarked, many brands have created their own version—Heinz, for example.
But the most famous is the one from “Huy Fong Foods,” recognizable by its iconic red bottle with a green cap (which makes it easy to control the pour of this fiery sauce). That’s the one you’ll most often find in supermarkets. The same brand also makes a delicious Sriracha mayo
Origins of Sriracha
The original recipe comes from Si Racha, a small coastal town on the Bay of Bangkok in Thailand. A resident, Thanom Chakkapak, is said to have developed it to season seafood.
She then marketed it, and the sauce became a genuine local hit. Deservedly so: it was designed to accompany all of Thai cuisine with a balance of sour, sweet, and salty. Its production method was meticulously calibrated to keep the flavors distinct—a goal it achieves beautifully!
However, Thanom Chakkapak’s sauce is quite different from the one we know today… The version that spread worldwide is credited to David Tran, a Vietnamese immigrant who arrived in the United States during the Vietnam War. He introduced several sauces to the market and, not finding a Sriracha, added one to his lineup—with the success we know today.
It has a few differences from its Thai counterpart, notably texture—it’s much thicker.
Sriracha nutrition
Although it offers many benefits thanks to capsaicin (a compound in chili peppers with antioxidant, anti-inflammatory, and even anticancer properties), Sriracha isn’t exactly healthy.
It packs roughly twice the sodium of ketchup—about 100 milligrams per teaspoon (versus 52)—and about the same sugar (1 gram per teaspoon). A little spoonful here and there won’t hurt, but it adds up fast!
How to use Sriracha in cooking
Generally speaking, Sriracha is a Thai pantry essential. Serve it on the side by the teaspoon as a condiment, or use it as a dip. It pairs beautifully with fish, fried foods, seafood, and Pad Thai.
Fun fact: Sriracha is very popular with astronauts, who even bring it to the space station. Its bold heat suits the taste challenges of space travel (reduced sense of smell and nasal congestion, to name just two)!
Where to buy Sriracha?
If you want the luxury of choice, head to an Asian grocery store! Otherwise, you can find it in the Asian aisle of many large supermarkets.
And if you’d rather not make a trip, you can buy it here on Amazon.
Sriracha substitutes
If you’re not making it at home and don’t want to buy a bottle, try these substitutes:
- Sambal oelek
- Peri-peri sauce
- Sweet chili sauce
- Tabasco
- Gochujang
Homemade Sriracha recipe
Ingredients
- 4 tablespoons honey
- 1 tablespoon salt
- 12 garlic cloves
- 100 g chiles, seeded and finely sliced
- 275 ml rice vinegar
- 1 tablespoon light soy sauce
Instructions
- Place the peeled garlic cloves in a saucepan and add just enough water to cover. Bring to a boil over medium heat. As soon as it boils, drain and rinse under cold running water.
- Repeat once more.
- Slice the garlic into very thin rounds and place in a saucepan with the chiles and rice vinegar.
- Bring to a boil. Once boiling, cook for 3 minutes, then remove from the heat.
- Stir in the honey and salt. Mix well and let stand for 1 hour, then blend until smooth.
- Return the sauce to a boil and simmer over medium heat for 15 minutes to reduce.
- Once cool, stir in the soy sauce. Store in an airtight jar in the refrigerator.
