Homemade Sriracha Sauce


Confession: I’m not a hot sauce person.

Another confession: I wasn’t always a daring eater. In fact, as a child, I didn’t really venture outside of what I knew was safe… and any sort of hot sauce was out of the question.

These days, I’ll taste anything once. But what really blows my mind is going out to eat with my eight-year old brother, who is one of the most adventurous eaters I’ve ever met. And he’s eight.

Vegetables? Loves them. Oysters? Duh. Salmon eggs? Raw tuna? Sea urchin eggs? The “grown-up” food is not safe when we go to a sushi restaurant with Kevin.




A couple of weekends ago, I made Asian fusion tacos with an old bestie in New York. We topped tacos with romaine and greek yogurt, chili sauce and fresh lime juice.

That sauce, we found at Whole Foods. It wasn’t too spicy, but knowing my friends, there was room for heat.

Most sriracha recipes call for red jalapeños — those aren’t so easy to find in the middle of a DC winter, so I used Thai chilis. And they pack some heat.


Thai Chili Sriracha Sauce, adapted from White on Rice Couple

100 g Thai chili peppers
4 cloves garlic, minced
2 medium-sized shallots, minced
15 oz. tomato sauce
2 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons brown sugar
1 tablespoon vegetable oil


Using rubber gloves, remove the stems from the chilis. With a very sharp chef’s knife, mince them down as much as you can.

In a medium saucepan, heat the vegetable oil and sauté the garlic and the shallots over medium heat until brown. Then, add the chilis, tomato sauce, vinegar, and sugar. Cover and let simmer on low for ten minutes.

Using an immersion blender, blend the sauce in a large mason jar until smooth.