The world's best Thai sauces: sriracha, sriracha and sriracha. Culinary recipes and photo recipes Recipes for dishes with sriracha sauce

One of the most famous sauces in Thai cuisine, sriracha, was created by a resident of a small village called Si Rasha. Wanting to surprise her friends, Thanom Chakkapak took the most common and affordable products, but combined them so harmoniously that all the guests really liked the original taste of the hot sauce. They advised the owner to start producing and selling sirachan. Within two years, the new dish had won the hearts of all Thais, and in 1984, Thai Theparos invited Thanom Chakkapak to sell them the rights to produce the gravy on an industrial scale.

Surprisingly, at about the same time, on the other side of the world, in America, David Tran, who ran a tavern, began preparing exactly the same sauce. As a Chinese-Vietnamese emigrant, he intuitively reproduced the Sriracha recipe, slightly reducing its spiciness, and soon American gourmets began to appreciate the exotic sauce. Today, the annual production of siracha reaches 10 million bottles. The dish can often be found on the menu of Chinese and Vietnamese restaurants operating in different parts of the world.

What foods goes with sriracha sauce?

Many housewives who have already tried sriracha sauce unanimously note its taste versatility. A simple garlic-pepper melody, siracha goes well with many dishes.

The gravy can be served in a gravy boat or deep bowl, pour it over a meat or fish steak, or dip a piece of meat in it. Combine with mayonnaise or sour cream, you will get a delicious marinade for chicken or pork.

Most meat dishes, such as kebabs, meatloaves, and meatballs, go well with sriracha. It is also suitable for dressing omelettes, side dishes of beans, rice, and pasta.

An interesting flavor mosaic is obtained if sriracha sauce is added to vegetable or tomato juice. Thrill-seekers use the sauce to prepare the Bloody Mary cocktail.

If we compare the taste of racha with the seasonings we are used to, it is somewhat reminiscent of Caucasian adjika. Unfortunately, not every store sells ready-made sriracha sauce, so we have prepared two of its most popular recipes for you.

Secrets of composition and preparation

The main ingredients of sirach are: garlic, chili pepper, salt, sugar and white table vinegar. In bottles produced at the factory, you can find various nutritional supplements. Xanthan gum, for example, is used as a stabilizer.

From the point of view of nutritionists, the product can easily be classified as a vegetarian dish.

If we talk about the intricacies of preparing sriracha sauce, the main secret lies in the method of introducing vinegar into the sauce. By adding this ingredient slowly, at time intervals, you force the garlic and pepper to release their flavor notes carefully and viscously. That's why the classic version of the gravy is allowed to stand for up to 3 months.

Classic Sriracha recipe

If you haven't tried ready-made sriracha sauce, we recommend making the classic version. For the gravy we need:

chili pepper – 350 grams;
garlic – 3 large cloves;
salt – ½ tablespoon;
sugar (brown) – 2 tablespoons;
table white vinegar 9% – 60 ml.

Preparation:

All chili peppers must be washed, grains removed, and fruits cut in half.
Peel the garlic cloves. Place the prepared peppers and garlic in a blender bowl, add salt and sugar. Grind until puree.
Take a clean and dry glass jar with a capacity twice as large as the resulting mass of products. We need to leave some free space for the sauce to ferment.
Pour the puree into a jar, cover the neck of the jar with gauze or a napkin. Let the sauce ferment for 5-7 days. Be sure to stir it every day.
We have vinegar left. We divide its entire volume into three equal parts. When the siracha sauce stops fermenting, pour one part of the vinegar into it. We repeat the procedure for 3 days. On the fourth day, put the fermented sauce back into the blender and beat slowly.
Take a deep bowl. The whipped sauce must be rubbed through a sieve again to free the mass from seeds and skins.
Transfer the ground mass into a saucepan and, bringing the gravy to a boil, boil it for 10-15 minutes so that the contents of the saucepan are reduced.
Transfer the hot sauce into a sterilized jar and close or roll up the lid. Store in the refrigerator.

With a little sugar and bell pepper, sriracha sauce acquires a wonderful aroma and pleasant sweet notes in taste. We will cook for future use. To prepare it you need to take:

red hot chili (pods) – 600 grams;
bell pepper (red fruits) – 400 grams;
garlic – 10 cloves;
fish sauce – 60 ml;
apple cider vinegar 6% – 170 ml;
sugar (preferably brown) – 85 grams;
water – 200 ml.

Let's move on to cooking:

Wash all the vegetables, remove the grains from the bell pepper, remove the skin from the garlic.
Finely chop the pods of both peppers and garlic. Mix vegetables with sugar.
Mix and transfer the resulting mass into a clean jar. We take a large jar so that the mass has enough volume for fermentation. Keep the sauce in a jar for 5-7 days, giving it time to ferment.
When the fermentation process is complete, we begin to add Thai sauce, vinegar and fish sauce. We do this three times, adding 1/3 of the volume of liquids every day.
Add the sauce and vinegar to the gravy for the last time, let it sit for a day, then pour it into a blender and grind to puree.
Now we need to rub the puree through a sieve to remove solid particles from it.
Transfer the mashed puree into a saucepan, bring to a boil and simmer for 10-15 minutes.
Place the hot mixture into sterilized jars and close with regular lids (you can roll them up). Store in the refrigerator (no more than 6 months).

I would like to add a little about the fermentation process of the sauce. If, looking into the jar after 4 days, you do not notice any movement, it means you forgot to stir the mixture. As the mixture ferments, it bubbles and “stirs.” Fermentation goes well in the kitchen, where something is constantly being cooked and the room is hot. Considering that summer in Russia brings surprises, prepare the sauce during this period, and then everything will work out as it should.

The metamorphosis with the name of the sauce is due to the fact that that small Thai village, which has grown into a small town, is located 30 minutes drive from Pattaya, and the locals call it either Siracha, Sriraja, or Si Racha, and all these names are correct. The roots of the words come from Sanskrit, but for a person speaking a Slavic language, Sriracha is easiest to pronounce.

In Thailand, the sauce is not one of the hottest varieties. Some Thai restaurants offer spicier types of gravy. In terms of taste, the dish can be compared to Tabasco and adjika.

In small towns in Russia it is difficult to find an original finished product; it is difficult to find it in Moscow, but you can buy it through an online store. The main thing is that you trust the seller. After trying a commercially prepared sauce, compare its taste with your homemade creation; perhaps you will like the homemade version better.

Spicy sriracha sauce was first prepared in Thailand, but today it is made in many Asian countries according to slightly modified recipes. It is named after a village, the name of which in Russian transcription sounds like “Siracha” or “Sriracha”. This liquid seasoning is one of the most famous dishes in Thai cuisine. The composition of the sauce is simple, but the method of its preparation is specific. The result is a spicy seasoning with a unique garlic-pepper taste, which is liked by almost everyone who is partial to spicy snacks. It is universal: suitable for meat and fish dishes, vegetable side dishes, beans, and rice. Sriracha sauce can be compared to Caucasian adjika, Tabasco, it can hardly be called exotic. Thanks to these properties, it has become so widespread.

Cooking features

You can even make sriracha sauce at home using the classic recipe. This doesn’t require any special culinary skills, but knowing a few subtleties won’t hurt.

The traditional technology for making sriracha sauce involves fermenting the ingredients and gradually introducing vinegar, so that the flavors of pepper and garlic develop smoothly.
The sauce, if you stick to the classic recipe, includes a lot of hot pepper. You can clean it only with gloves, otherwise it will be difficult to avoid skin burns. It is also recommended to work with garlic, protecting your hands with gloves.
The hottest elements of pepper are the seeds and membranes. It is recommended to remove them so that the seasoning does not turn out to be too spicy.
Sriracha sauce, prepared according to the original recipe, will seem too spicy to many, although hotter seasonings can be found in Thailand. Adapted recipes allow you to get a milder taste that many people will like.
The ingredients used to make sriracha sauce need to be ground as thoroughly as possible: the ideal seasoning has a smooth consistency.

Sriracha sauce keeps well in the refrigerator. If the seasoning is poured into sterilized jars and hermetically sealed, it can be eaten for several months. Without sterilization of containers, the shelf life of the product will be 2 weeks.

Classic sriracha sauce recipe

Composition (per 0.25 l):

chili pepper – 0.35 kg;
garlic – 3–4 cloves;
salt – 10 g;
brown sugar – 40 g;
table vinegar (9 percent) – 60 ml.

Cooking method:

Wash the peppers and dry with a napkin. Cut off the stalks and cut the pods lengthwise. Clean out the seeds.
Grind the pepper pulp using a blender, turning it into a homogeneous mass.
Add salt and sugar. Add the pressed garlic. Whisk.
Place the sauce in a glass jar. There should be free space at the top (about a third of the container's volume).
Tie the neck of the jar with gauze. Place it in a dark, warm place for 5 days. Stir the contents of the jar 2-3 times a day so that the vegetable mass does not sour.
When the mixture begins to ferment, add a tablespoon of vinegar. Add the second spoon on the third day of fermentation, the last spoon on the fourth day.
On the fifth day, pour the contents of the jar into a blender and blend. Then grind the mass through a sieve.
Place in a small saucepan and heat.
Once the sauce comes to a boil, simmer over low heat for 10-15 minutes.
Pour the seasoning into small sterilized jars and screw on the boiled lids.
Once the sauce has cooled to room temperature, put it in the refrigerator.

The seasoning can be stored in the refrigerator for up to 6 months; the sauce will not spoil all winter. Once the jar is opened, its contents should be consumed within 2-3 weeks.

Sriracha sauce with bell pepper

Composition (per 0.5 l):

bitter capsicum – 0.3 kg;
bell pepper (preferably red) – 0.25 kg;
garlic – 5 cloves;
fish sauce – 15 ml;
apple cider vinegar (6 percent) – 90 ml;
brown sugar – 40 g;
water – 100 ml.

Cooking method:

Wash both types of peppers. Wipe with napkins. Remove stems and seeds.
Cut the peppers into small pieces or grind through a meat grinder.
Pass the garlic through a press and mix with the pepper mixture.
Add sugar to vegetables and stir.
Transfer the vegetable mixture to a jar, leaving room for fermentation. Place in a warm place. Stir frequently to prevent the mixture from souring. Be sure to cover the neck of the jar with a cloth to protect the sauce from insects and accidental debris.
When the fermentation process is complete, add a teaspoon of fish sauce and one and a half tablespoons of apple cider vinegar. If you don’t have fish sauce, replace it with soy sauce - the taste of the finished seasoning will change slightly, but almost no one will notice the difference.
Add subsequent portions of sauce and vinegar at intervals of 24 hours.
A day after adding the last part of the vinegar, grind the sauce in a blender to a fine puree and rub through a sieve.
Dilute with water, put on fire and simmer for 15 minutes.

Pour the finished sauce into jars, screw on the lid and put in a cool place. It can be kept in the refrigerator for up to 6 months, but no more. Compared to the classic sriracha sauce prepared according to this recipe, it has a more delicate taste, but many Europeans will find it spicy.

To get a sriracha sauce with an even milder taste, you can add tomatoes or tomato paste diluted with water to the recipe. These ingredients are introduced after the main part of the seasoning has already fermented. Add a little tomatoes or pasta, no more than 20 percent of the total volume of products.

Thai sriracha sauce will appeal to those who have a weakness for hot spices. People with stomach problems should avoid this seasoning.

More than half a century ago, this sauce was prepared by a Thai woman in a small village called Si Rach. Her friends liked the sauce so much that they persuaded her to make the sauce for sale. And after some time the sauce became very popular. Then the rights to its recipe were purchased, and the sauce began to be produced on an industrial scale.

Thai Sriracha sauce is now very popular in Asian countries. It is used as a component for marinade, as well as for baking or frying dishes. Can be served as a separate dish. The sauce goes with almost everything: meat, fish, rolls, etc.

The sauce is very spicy and very flavorful. While I was cooking, I was afraid that I would taste it straight from the spoon, it has a very attractive aroma.

After browsing the Internet, I came across many recipes that were slightly different from each other. I thank Natalia (mizuko) for this version of the recipe.

If you like it spicy, this is your recipe.

I made a small portion, took 6 peppers.

In the original it was rice vinegar, I didn’t have it, so I replaced it with wine vinegar.

Heat the oil and fry the chopped onion and garlic.

Add tomato and chopped pepper. Simmer for 5 minutes.

Add sugar, soy sauce and vinegar. Cook until peppers are soft.

Let cool and grind in a blender.

Transfer Thai Sriracha sauce to a sterilized jar. Store covered in the refrigerator.

Making sriracha sauce – recipe with photo:

First of all, let's prepare all the vegetables. Peel and chop the onion and garlic cloves. Cut the onion into small cubes, pass the garlic cloves through a press, or finely chop them with a knife.

We will also prepare chili. We cut the peppers into thin strips; the seeds can be removed or left depending on the desired spiciness of the sauce! By the way, when working with hot peppers, you should not neglect safety rules - we put gloves on our hands and, of course, under no circumstances put our hands in our eyes while working!

Heat a frying pan on the stove with a small amount of vegetable oil. Place the onion and garlic in the pan.

Stir and fry over medium heat for several minutes. There is no need to bring the onion to golden brown, we just want it to become transparent.

Add chili strips and tomato paste to the onion and garlic.

Stir and, if the mixture is too thick (the thickness will depend on the consistency of the tomato paste), add a couple of tablespoons of water. Simmer our spicy mixture for a few minutes. Don’t forget to stir it often.

Pour in fish sauce (if you couldn’t buy it or don’t like it, then use soy sauce) and vinegar, and also add granulated sugar. Stir and simmer until the pepper is soft (a few more minutes). When the sriracha sauce is almost ready, taste and, if necessary, achieve the desired taste (you may want to add a little more sugar, vinegar or sauce).

Now all we have to do is grind our sauce to the desired consistency. We do this using an immersion or stationary blender.

Grind the sriracha sauce either to a smooth puree or to a textured paste.

OK it's all over Now! Our homemade sriracha sauce is ready! Transfer it to a clean jar and store it in the refrigerator until ready to serve!

Serve hot sriracha sauce with meat, poultry or vegetables.

Sriracha is a popular bright red hot sauce that is most often added to Thai dishes. In the last few years, it has been found everywhere - in grocery stores, Asian restaurants, in videos of culinary bloggers... Read on for everything about the composition, recipes, health benefits and harms of sriracha sauce and much more.

What is sriracha?

Sriracha (sometimes pronounced sriracha or sriracha) is a bright red paste-like sauce made from hot chili peppers, sugar, garlic, white vinegar, brown sugar and salt that was originally developed to complement seafood with a spicy-sweet flavor and later became and for other products.

Classic sriracha sauce ranges in heat from 1,000 to 2,500 on the Scoville scale, which measures the heat of chili peppers and other hot foods.

It was originally made in the coastal town of Si Racha in the Chonburi province of eastern Thailand, hence its name. It is a common ingredient in Thai recipes.

Now it is a popular ingredient in restaurants and dishes not only in Asian and Chinese cooking, but also in many countries around the world.

What does sriracha sauce look like - photo

What's in Sriracha Sauce?

Let's take a closer look at the ingredients in sriracha: what is included in this popular hot sauce:

Chili pepper - behind this name lies a red, that is, a fully ripe jalapeno, you will learn more about it from. The spiciness of a ripe jalapeño is much higher than when it is young and green. Pepperoni or Serrano peppers are the most commonly chosen alternatives.
Brown Sugar – You can use another type of sweetener that is healthier, such as honey.
Salt - in the Thai version can be replaced with fish sauce.
Garlic.
White vinegar – you need a high quality variety such as balsamic or a good fruit vinegar.
Potassium sorbate is a colorless salt that is used as a preservative to increase the overall shelf life of the sauce.
Sodium bisulfite is also a preservative.
Xanthan Gum – This is used as a food additive to thicken the sauce and acts as a binding agent for the ingredients to keep them smooth.

What does sriracha sauce smell and taste like?

Although different brands of sriracha sauces can vary in taste and consistency, the flavor is generally described as spicy, sweet, and garlicky.

American producers tend to make thick sauces, with lots of hot pepper and garlic, while Thai sriracha tends to be more sweet and sour and has a thinner consistency.

The heat of the sriracha sauce is pleasant and well tolerated. Due to the garlic and chili pepper content, it tastes harmoniously spicy.

How to choose and where to buy sriracha sauce

You can find sriracha sauce in most supermarkets in large cities (usually in the Asian produce section), as well as in specialty stores.

Among Thai manufacturers, Aroy-D products are often sold in Russia.

The world's most popular sriracha comes in a bottle with a rooster on the label and a green cap from Huy Fong Foods Inc., and is thicker and slightly less sweet than typical Thai.

Anyone who wants to try the authentic sauce can always buy it online from the IHerb online store.

Sriracha sauce is now produced by many other companies, including the famous Kikkoman.

When choosing, read the label; classic ingredients include natural chili peppers (usually jalapenos), sugar, salt, garlic, distilled vinegar and often preservatives and thickeners.

How to make sriracha sauce

If you love the taste of sriracha sauce, you can make your own quickly and easily. This step-by-step guide will help you, you will learn how to proceed in the production process and what ingredients are needed.

To make sriracha sauce at home, you will also need a food processor or blender and a medium saucepan. Don't forget to wear gloves when handling hot peppers!

Classic recipe for sriracha sauce - with fermentation

Preparation time: 3 days 35 minutes.

Ingredients:

600 g red jalapeno pepper;
4 cloves of garlic;
3 tablespoons brown sugar;
1 tbsp. l. sea salt;
1/3 glass of water;
½ cup white vinegar.

How to cook:

Trim and discard the jalapeño tails and cut into small pieces.
Place the peppers, seeds and membranes, in a blender along with the garlic, brown sugar, salt and water. Mix on a pulsating mode until smooth.
Transfer the resulting puree into a large glass container or jar. The volume of the container should be twice as large as the pepper mass, since fermentation will cause the sauce to increase in volume.
Cover with a plastic lid or plastic wrap and place in a cool, dark place (not the refrigerator) for 3-5 days. Stir once a day.
After some time, the mixture will begin to bubble and ferment. Wait, stirring daily, until the mixture stops increasing in volume, this is approximately 2-3 days.
Pour the fermented mixture back into the blender, add vinegar and blend again until smooth.
Strain the puree through a mesh strainer into a saucepan. Discard remaining seeds and peels.
Place the saucepan over heat and bring the sauce to a boil, stirring frequently, until it is reduced to the desired thickness. This usually takes 5 to 10 minutes. If desired, remove the foam.

Remove the pan from the heat and let the sauce cool to room temperature. As it cools, the sauce will thicken a little more.

Transfer the finished sauce into jars or bottles and place in the refrigerator. Use homemade sriracha for six months.

Quick recipe for sriracha sauce - in 20 minutes

Cooking time: 20 minutes/

Ingredients:

600 g fresh red jalapeno pepper;
7 peeled garlic cloves;
1/3 cup apple cider vinegar (or white, rice);
3 tablespoons of tomato paste;
4 tbsp. l. honey;
2 tbsp. l. fish sauce.

Preparation:

In a food processor or blender, blend all ingredients until smooth.
In a medium saucepan over high heat, bring the sauce to a boil. Reduce temperature and cook for another 10-15 minutes.
Taste and add more honey or vinegar if necessary. Turn off the heat and cool the sauce.

Place homemade sriracha sauce into jars and keep for 2 weeks in the refrigerator.

How and how long does Sriracha sauce last?

Real Sriracha sauce has a fairly long shelf life even without the addition of preservatives due to the acidic component (vinegar) and capsaicin it contains. It can be stored for three years before going bad. Many Asian manufacturing companies don't even bother to indicate the expiration date on the bottle.

Sriracha sauce does not need to be kept in the refrigerator, as it does not lose its pungency and flavor when stored in a dark, dry place, tightly sealed.

When it deteriorates, the color changes from bright red to a muted maroon. This is a very long process, so the bottle will be gone faster than you will actually notice any changes in this sauce.

Sriracha, prepared at home according to the classic recipe (with fermentation), can be stored in the refrigerator in a tightly closed container for up to 6 months.

Health Benefits of Sriracha Sauce

Hot and spicy Thai sriracha sauce not only has a pleasantly hot taste, but also has health benefits.

Increases metabolism. Red chili peppers (jalapenos), the main ingredient in Sriracha sauce, contain capsaicin, which gives it its spicy taste. Capsaicin helps the body quickly burn calories and increases metabolism by 8%.
Promotes weight loss. Capsaicin is also known to increase appetite, inhibit fat accumulation, and reduce hunger. By eating a dish flavored with sriracha, you will only eat the amount of food you need, resulting in a reduced calorie intake. Like any other spicy food, this sauce will help prevent obesity as it can reduce the number of fat cells in the body.
Will make you happier. Capsaicin also helps increase endorphins in the body. Endorphins are hormones associated with pleasure, euphoria and pain relief.
Capsaicin also releases serotonin, which gives a feeling of pleasure, improves mood and memory.
Strengthens the immune system. Chili peppers also contain vitamins A and C. These are known to help strengthen the immune system and promote good skin health. Hot peppers also have strong anti-inflammatory and antimicrobial effects.
Reduces blood pressure and “bad” cholesterol. Garlic, which is found in sriracha sauce, contains amino acids, sulfur compounds, antioxidants and several minerals and vitamins. It contains a substance called allicin, which is responsible for its smell and health benefits. Research shows that garlic lowers blood pressure, cholesterol, and triglycerides.
Fights colds. Spicy foods help cure bronchitis and relieve flu symptoms and also act as an expectorant. If you have a cold or fever, eat a bowl of hot soup flavored with sriracha sauce!
Helps regulate blood sugar levels. Chili peppers help in regulating blood sugar levels and even reduce the risk of high blood insulin levels and also stimulate the absorption of glucose in the small intestine. Thus, sriracha sauce is beneficial for type 2 diabetes.
Reduces the risk of blood clots. Allicin in garlic and capsaicin in chili peppers are a powerful combination that increases the body's ability to dissolve blood clots, eliminate lipid deposits that narrow arteries and prevent thrombosis, and helps avoid inflammation that contributes to cardiovascular disease.

Contraindications (harm) and side effects of sriracha sauce

Although sriracha sauce is known for its excellent health benefits, it also has side effects.

Most brands of this product contain large amounts of sugar, which is known to be harmful to health.

Sriracha, like any other hot sauce, is contraindicated for stomach ulcers and gastroesophageal reflux disease (GERD).

If you have a sensitive stomach, irritable bowel syndrome may be the result of too much hot sauce.

Be careful when eating food with sriracha sauce so you can minimize the harm and reap only the health benefits. If you feel very acute, then:

Drink or eat some dairy product. Milk, yogurt, cheese, sour cream and ice cream contain a chemical called casein, which will soothe the burning sensation in your mouth in minutes.
Pasta, rice and bread also have the ability to absorb capsaicin and can reduce fever.
Take a sip of tomato juice and swirl it around in your mouth a little before swallowing.

Use of sriracha sauce in cooking

Sriracha was originally used in Thailand as a sauce for seafood dishes, but is now also popular as a seasoning for fried noodles, spring rolls and as an ingredient in other sauces. In other countries, it is used mainly as ketchup, and fans love to put it in almost all dishes - from hamburgers to soups.

Sriracha is usually added just before serving. You only need a small amount to season the dish.

Here are just a few ideas of what you can eat with Sriracha sauce:

Serve Sriracha sauce with fresh fish or seafood, grilled meats, or tofu dishes.
It is often used to flavor pho, a popular Vietnamese soup, and is also added to ramen, tomato soup or gazpacho.
It goes well with omelettes and other egg dishes.
Add a splash of Sriracha to Bloody Marys and other cocktails.
This sauce can be added to vinaigrettes or marinades.
Mix sriracha with mayonnaise to make a spicy sandwich sauce.
Use it to season rice and beans.
Serve sriracha as a dipping sauce for pieces of vegetables, meat or fries.
Use it as a seasoning for grilled or barbecued dishes.
Mix with ketchup, horseradish and lemon juice for a super hot sauce.
Add sriracha to ground lean beef or ground turkey breast to make burger patties.

How to replace sriracha sauce

There are people who believe that all hot sauces taste the same, but sriracha lovers are very particular about what is substituted for it in certain dishes. Many alternatives will create a completely different flavor in the dish.

Here are two best substitutes that have the same tangy and sweet flavor as sriracha sauce if that's not available to you.

Garlic Chili Sauce – This has a similar flavor and color (but not identical) and is much less spicy. If you want a similar texture, you'll have to strain it through a sieve and discard the seeds.
Tabasco sauce – Slightly smoother than sriracha, this healthy and tasty substitute also contains vinegar and garlic, but is less spicy.

So, at its core, sriracha is a delicious, versatile chili pepper sauce. Its taste and health benefits are definitely worth purchasing a bottle of this seasoning and experimenting with it in the kitchen.