Sriracha in the United States
Sriracha sauce has been popularized in the United States by Huay Fong Foods famous rooster sauce which contains red jalapeno peppers (formerly they used serrano peppers). Huay Fong Foods was founded by a Vietnamese refugee of Chinese extraction in California in 1980. There is even a Sriracha Film made about the US sauce.
Sriracha in Thailand
Sriracha sauce in Thailand and is called ซอสศรีราชา (sauce sriracha) or น้ำพริกศรีราชา (nam prik sriracha, literally sri racha hot sauce). Sriracha is the name of the town Sriracha (ศรีราชา pronounced Siracha) in Thailand.
Sriracha in Thailand is generally runnier and spicier than the Huy Fong Foods sriracha sauce.
Sriracha Recipe Options
There are several approaches for Sriracha sauce.
- Some have a process of fermentation then cooking
- Some ferment with seeds and pith and then strain, others remove seeds and pith first
- Some have virtually no cooking at all (except for the garlic) and rely only on fermentation, others cook before fermentation or simply cook without fermentation
- There are many different chilis used in various Sriracha recipes.
- Most recipes include garlic, salt, sugar, and vinegar.
Spur Chili Peppers (Prik Chee Fah)
The traditional Thai recipes generally use spur chili peppers (พริกชี้ฟ้า prik chee fah aka chili that points to the sky, as they grow with their pointed end pointing up). These are common red peppers that are not very spicy (nothing like the smaller red or the small green chili peppers). Dried spur chilis are the base for Thai red curry paste.
Outside of Thailand, there are various recipes with a variety of chili peppers, including: fresno, serrano, jalapeno, gusto, and some even add bell pepper to the mix.
Ingredients for Thai Sriracha Sauce
- 500g spur chilis, deseeded and deveined, roughly chopped
- 50g garlic cloves, peeled
- 500g white vinegar
- 1 Tbsp salt
- 2 Tbsp sugar
Procedure for Thai Sriracha Sauce
The simplest procedure is to chop and cook garlic and chilis in vinegar, then blend and strain.
Chilis can be deveined and deseeded before cooking, or after (by straining). The pith and seeds add bitterness and spiciness.
Strain the vinegar out at first, then put some back after blending the chilis. Cook on medium heat until done.
American Fermented Sriracha Sauce Option
A more complex procedure is to ferment the chilis by first rough mixing them with salt and possibly, sugar and/or water, and letting them ferment for several days to two weeks. After fermentation, one can cook or not, the chili sauce.