Homemade Sriracha Sauce (Nam Jim Sriracha)

Spice Level : Medium (adjustable)

Skill Level : Easy

Cook : 20 min

Total : 30 min

Ingredients

Yield: Makes about 360 ml (about 1.52 cups)

For the Sauce

[] 7 red spur chilies (prik chee fah daeng)
[] 7 yellow spur chilies (prik chee fah lueang)
[] 30 Thai red chili (prik jinda)
[] 40g garlic
[] water (just enough to cover the chilies)
[] 6 tbsp vinegar
[] 4 tbsp sugar
[] 1/2 tbsp salt

Cooking Instructions

1. Prepare the Chilies

[] Wash and deseed all the chilies: Red spur, yellow spur, and Thai red chili.
[] Place the chilies and garlic in a saucepan.
[] Add just enough water to cover.

2. Boil Until Soft

[] Bring to a boil over high heat and cook for 15–20 minutes, or until the chilies and garlic are soft.
[] Remove from heat, discard the boiling water, and transfer the softened chilies and garlic to a blender.

3. Blend the Sauce

[] Blend until smooth.
[] Add vinegar, sugar, and salt, then blend again until fully combined.
[] Optional: Strain the mixture for a smoother texture

4. To Adjust Consistency

[] Transfer the blended sauce to a pan.
[] Simmer gently over low heat, stirring occasionally.
[] Continue simmering until the sauce thickens and turns glossy, about 15-20 minutes.

5. Storage Tips

[] Let the sauce cool completely.
[] Pour into a clean, airtight bottle or jar.
[] Refrigerate and use within 1–2 months.

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