What is Sriracha Sauce and How To Use It?

What is sriracha?

Sriracha is a versatile hot sauce with a bright red colouring that is most commonly associated with Vietnamese and Thai cuisine. It is made from red chilli peppers, garlic, vinegar, salt, and sugar, and can be used to add spice and flavour to anything from noodle soup to chicken wings.

The origin of sriracha, as well as the inspiration for its name, can be found in the Thai city of Si Racha, where a similar sauce was invented by housewife Thanom Chakkapak in the 1930s. This sauce, known as Sriraja Panich, went on to become Thailand’s best selling hot sauce, sparking various imitations across South East Asia. 

Sriracha only reached American shores in the 1980s, when Vietnamese immigrant David Tran began making and selling a hot sauce that reminded him of his favourites back home. This sauce was sriracha as we know it today, and it wasn’t long before Americans had taken this spicy Asian condiment to their hearts. These days you’re almost as likely to find a dash of sriracha in your favourite western dish as you are to see it on the table of your local Thai or Vietnamese restaurant.

You can find out more about the fascinating history of sriracha by watching Griffin Hammond’s documentary film, Sriracha, which is now available online

What does it taste like?

The exact flavour and consistency of sriracha varies according to the brand, and you may find that western varieties are a touch milder. It is generally spicy with a tangy, sweet flavour, pungent garlic notes and a consistency similar to ketchup.

How to make it at home

Ingredients 

Red jalapeño peppers,

1lb

Red serrano peppers,

½ lb

Garlic,

4 cloves, peeled

Light brown sugar,

3 tbsp

Kosher salt,

1 tbsp

Water,

⅓ cup

Distilled white vinegar,

½ cup

Preparation 

Step 01

Place the jalapeños and serrano peppers onto a cutting board and use a sharp knife to remove the stems. Chop roughly and place into a blender, keeping the seeds and membranes, but discarding the stems.

Step 02

Add the garlic, sugar, salt and water to the blender and process until smooth. 

Step 03

Pour the mixture into a large glass container and cover with plastic wrap. 

Step 04

Leave it in a cool, dark place for 3 to 5 days to ferment, stirring and scraping down the sides each day, then replacing the plastic wrap.

Step 05

When bubbles start to appear, pour the mixture back into the blender along with the vinegar and blend together until smooth. 

Step 06

Pour the mixture through a fine mesh strainer into a small saucepan, using the back of a spoon to push as much of the pulp through the gaps as possible. Discard the seeds and skin left behind in the strainer.

Step 07

Place the saucepan onto the stove and bring to the boil, stirring frequently, for around 5 to 10 minutes, or until the sauce has reduced down to your desired consistency (remember it will thicken further as it cools). Skim off any foam that forms on the surface.

Step 08

Remove from the heat and leave the sauce to cool to room temperature, then decant it into a jar and store in the fridge.

If you want to see sriracha made on an industrial scale, you can follow those chilis from fresh off the truck to bottled and ready to go with this inside-the-factory video on how sriracha is made.

How to use sriracha

One of the best things about sriracha is its versatility. Here are just some of the ways you can use it to add spiciness and a sweet, tangy flavour to your food.

As a condiment

Sriracha was originally created as a dipping sauce, and its fiery red colour looks great in a small dipping bowl alongside your main dish. For a more informal approach, simply squeeze it over your food like ketchup.

Add it to sauces

Use sriracha to give your favourite dips and sauces some extra bite. With its tangy, spicy flavour, it balances perfectly with creamy flavours like sour cream, cream cheese and mayonnaise.

Stir it through soups

Sriracha is a popular addition to Asian soups like pho, ramen or chicken noodle soup, and it also works well in soups with a creamy base like chowder or coconut milk based Thai soups. 

Use it with meat

The sweet, fiery flavour of sriracha works perfectly with salty, savoury meats, and it is popularly used in barbecue marinades and sauces, or combined with honey to make a glaze for chicken wings and ham. Use it to spice up your favourite meatloaf or burger recipe, or to take your pulled pork sandwiches to the next level.

Use it with eggs and dairy

Because sriracha works so well with creamy flavours, it goes perfectly with dairy and rich egg yolks. Try a little on your breakfast eggs, in mac and cheese, or a cheesy nacho sauce.

Use it in drinks

Add a drop of sriracha to a bloody Mary for an extra hint of spice. You can try it in regular tomato juice too.

Recipes with sriracha

Try the irresistible combination of sweet, sour and spicy for yourself with these lip-tingling sriracha recipes.

Avocado toast with eggs and sriracha

Add some spice to your mornings with this avocado toast, a simple colourful and protein-packed vegetarian brunch by Alaska From Scratch. Simply fry the eggs, mash the avocado, layer it up and drizzle with the fiery sriracha.

Sriracha bacon wrapped onion rings

Take a classic side dish like onion rings to the next level with salty bacon and a sticky honey and sriracha glaze. Slice the onions, wrap in bacon, dip in the sriracha glaze and bake. Add another layer of the gooey spicy glaze before serving. Recipe by Kirbie Cravings.

Spicy beef lettuce cups

Sriracha adds a touch of heat to this satisfying and healthy beef lettuce stir fry by Michelin-starred chef Tom Kerridge for BBC Food. Start by roasting the beef mince in the oven then sizzle everything up on the hob as a stir fry. Serve with spring onions, chopped cashews and lime wedges.

Sriracha braised brisket sandwiches

These simple hearty braised brisket sandwiches from Bon Appetit are stuffed with tender, flavourful brisket, braised in a combination of soy sauce, Worcestershire sauce and sriracha. Slow-cooked in the distinctive fiery sauce, sriracha is added at every step of the way to create depth of flavour.

Sriracha buttered shrimp

A simple dish of fresh shrimp in a buttery, spicy sauce, courtesy of Bon Appetit. Serve with a hunk of good, crusty bread to mop up the sauce. Simple and tasty, just toss the shrimp in the other ingredients and serve sizzling hot.

Devilled lobster tails

Another simple and delicious seafood dish, these succulent lobster tails from All Recipes are served in a creamy sriracha mayonnaise. They’re perfect for a dinner party appetiser and best of all, they take just 20 minutes to make.

Grilled tofu skewers with sriracha sauce

These spicy vegan tofu skewers from All Recipes are sure to be a hit at your next barbecue. Sriracha is used to glaze the tofu and veggies before grilling. The leftover marinade also makes a great dipping sauce.

If you’re hungry for more sriracha, don’t miss these three sriracha chicken recipes, with recipes you’ll want to devour for wings, breast and thighs.