HELLO LOVELY VIEWERS! Important Notes: To clarify, this is NOT a fermented Sriracha recipe. In Thailand, unfermented hot sauce is the most commonly made type. If you are looking for fermented Sriracha, like the Huy Fong version, this is not the recipe for you. On a more general note, if you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

@icemanx13464

4 жыл бұрын

Pailin's Kitchen thank you for the idea. I would like to ask what is the average shelf life for this sauce if refrigerated?

@larswesterhausen7262

4 жыл бұрын

I made it the other day and it turned out to be fantastic. Another product I'll never buy ready made again. Thank you so much.

@travishoover636

4 жыл бұрын

Please note that SEEDS have nothing to do with heat at all. The heat comes from the vein in the middle of the pepper that the SEEDS are hanging from.

@DNamel-tv8xn

4 жыл бұрын

How long and how hot for the sugar to dissolve at the end? Looks delicious 👌

@garendasosro3686

4 жыл бұрын

What do you think if you put some ginger flavor? Best regards from Mataram, Indonesia.

After I made the Sriracha sauce I dried the pulp that was strained out. Also dried some lemon zest, mixed everything with salt, and viola!!!.... Sriracha salt

@BreeonaNechole

3 жыл бұрын

You are a smart smart man.

@aguchoshoah9817

3 жыл бұрын

Thats a good idea for not waste the pulp, thanks

@suchartboontid2560

3 жыл бұрын

Genius

@ssubramanian605

3 жыл бұрын

Wow great idea...

@ssubramanian605

2 жыл бұрын

Wow excellent idea!!!

It’s been almost 10 years already since I first encountered this channel. I remember ordering her fascinating cookbook online on Amazon, I waited so long to finally get it!!! Looking back, what I love about her is her excitement , her passion so to speak, towards to creation. Now I’ve become a chef myself in a vegan restaurant in Taiwan and I still watch her videos from time to time to remind myself the passion for transformations in interactions of ingredients. Feeling grateful to be able to learn from this channel.

Thank you, Pai! Sriracha is my husband's daily staple. I'm going to make a lot of this, put it in a bunches of small mason jars, and wrap them up as a birthday present for my husband.

I did mine with jalapenos, scotch bonnets and some bell peppers for sweetness (hot peppers are really expensive in Northern Ontario). I did put less vinegar and sugar due to the natural sweetness of the scotch bonnets and bell peppers. Thank you for inspiring me to make my own sriracha !

@marammaaroufi6093

6 жыл бұрын

urpoche sounds delicious

@celuiquipeut6527

11 ай бұрын

I am trying to come up with my own recepy. Witouth sugar and vinaigre. Havent had luck so far. Lol

@urpoche

11 ай бұрын

@@celuiquipeut6527 yeah, the sugar and vinegar are crucial to the taste.

@celuiquipeut6527

11 ай бұрын

@@urpoche trying to replace the sugar with natural sugars, and more sweet peppers, and the vinegar with citrus. Juat need to find the right dosage. Will not be sriracha. But will be my own!

@seanhart9706

10 ай бұрын

The rooster version is jalapeno peppers

Pailin, as a Thai Foods Lover, I am glad that you are so passionate to share good recipes with me. I managed to make my own Green Curry Paste, Red Curry Paste, Pad Thai, Tom Yam Gai and I am making Soracha now.

@ssubramanian605

3 жыл бұрын

Wow you are on a roll...

I'm so glad I found this lady. Great person great channel! . This recpie is so worth the work

This is beautiful! Thank you for all your awesome tips and everything!

Thank you Pailin, i tried this Sriracha and sweet & sour sauce recipes. They both turned out perfectly and I no longer use the store-bought ones

I never miss your recipe and always hit the bell for you

I love how she explained it😍😍

Thank you Pailin for showing us this recipe. I will make my own now.... You have such an amazing personality and all your tips make so much sense. I always feel so good when I watch you. ขอบคุณมาก ครับ

i absolutely love sriracha on an avocado half. eat it with a spoon, it's the perfect snack

U are too funny! Relatable, extremely talented and you make me feel like I can cook all these dishes myself!!

I have to try this recipy It looks delicious Thankyou for sharing

Just came across this vid. Good job Pailin! A must try for the kitchen.

Thank you so much for your videos! You are my go to when it comes to sweet'n sour and now Srirahca hot sauce. For my Norwegian pallet, I found it to be within the acceptable heatness, but the taste was amazing. It's so great to get rid of those chillies in the refrigerator before they expire. I must admit that I added a small belly pepper to milden it down a bit. It worked perfect.

I made this using my home grown Sriracha peppers and have been using it on everything from fried chicken to tacos. It is easy to make and much better than store bought. The one thing I did wrong was add all the sugar in the beginning which made it too sweet. Start with half the sugar and adjust upwards.

Had no idea you can even make Sriracha sauce at home. The color looks so vibrant and beautiful!!

I really liked the way she explained how the process goes on, its easy to understand and thats good for the viewers ..will definitely watch more vedios in this channel and subscribe

Another great recipe great presentation as always and I will definitely be trying this recipe , keep up the good work

Super easy to make and turned out great! Thank you. 🤗

This looks so easy glad youtube recommended this

Great recipe as always, learned so much from you, thank you!!!

I love the way you explain your language in English so we could understand Thai menu thanks for sharing lyn Washington from Guyana

Just watched this ll the way through.You can really hold people's attention.I love it xx

I've just made this sauce! Lord it's amazing, thank you for the recipe

Adoro essa receita! Está de parabéns

I made this and it tastes amazing. I thought it wouldn't be that amazing for such simple recipe but I am glad I was wrong. :)

Wah. Quite Easy. Can't wait to try.

I LOVE YOU! THANKS FOR THE RECIPE! I'm FROM CHILE (Country)

it looks amazing

Can't wait to try this

Thank you! Been wanting to try something like this for a while. I made mine with Jalapeno's with the veins and seeds removed. Nice mild heat (in my opinion) and get a nice taste of the jalapeno and some sweetness from the sugar. Might try making it with a citrus base instead of vinegar next time. Maybe lime juice.

I tried your recipe and it turned out so good and almost as same as the fermented si racha in flavour but i made it a litte pulpy. I use small chillies so after blending the chillies and garlic, i didn't strain them to remove the pulp instead i cooked it as by your recipe. There is one thing i have noticed about si racha that the older it gets the tastier it becomes. I had made the fermented one in May and back then it tasted really hot but now it has completely transformed and taste even better.

Ooohhh....gonna make this!!! Made fresh soy milk last week. It came out pretty good considering my first time making it. Love your channel!

Congratulations! I liked a lot your chile sauce recipe presentation. I will try it, as soon as possible.

I loveeeee this sauce so much!!!! Love your videos.♡♡♡♡♡

wow!loved it after i tryed it!!

Yummy , yummy ...thanks for sharing the knowledge

Wow awesome chilli sauce!! Tydear. I'm pleased n happy watching ur post from TANZANIA amen

Just made it today. Thanks, Pai. It was yummylicious😋

Love this recipe!! We never go to the shop anymore to buy ready made Sriracha. Thanks.

I love you so much! Thanks for the recipes!

Awesome recipe especially since the price of SiRacha is $6.00 now. (02/02/2023). Now I have to start looking for the chiles you mentioned. Thanks for sharing!!!! I would use the paste leftover for a cooking base when I cook 🤓.

Very graceful explanation keep posting more and more videos

Merci Khop khun khaaa to Share this recipe 🙏🏻🥰♥️

I just came across your recipe while I was looking for more Sriracha recipes. I have tried the fermented version now it's time to try yours. I have bought 1/2 kg of two different varieties of chillies and I will update once I am done. ❤

Nice to have this. I use Sriracha and other hot sauces like other people use ketchup. Great video ^__^

Thanks! I've tried to recreate it before but this method and proportions should give me the results I've been looking for. The commercial version has sulfite preservatives which bother some people, myself included. Also I prefer making condiments from fresh produce and bulk staples to reduce plastic and glass packaging not to mention the cost of shipping of jars and bottles over that of produce and bulk commodities 😊

I love Thi food .... thanks for the recipe.. will try it soon and let you know

That's sounds good! I want to try that.

Thanks for this recipe. It was so easy to make and very tasty.

I made this sauce today. Wanted to use up the cubanella peppers in my patio garden and also 3 red jalapenos peppers from my patio garden. I followed your recipe and left all the seeds in the sauce as the cubanella peppers are not that spicy. It was so easy to make and tastes v good and I can still feel the heat. I will make with Fresno peppers or soreno peppers next time. And I didn't even use the sieve and kept all the bits:) Now it is time to make omelette and eat with this sauce. Thanks for the recipe.

I often take the pulp of the chillies and put them in the dehydrator and have a nice chilly powder.

I like the tip about separating seeds.

สีซอสสวยมากเลยครับ your source is so nice color.

She is absolutely adorable.

I made it myself 3 days ago, but I did it the way it's usually done. I fermented it. Have to wait 4 more days to try it. I made 6 kg of different chilis, pepperonis and belly peppers. It smells allready fantastic.

@dawoodbalti220

Жыл бұрын

Hi

It's awesome! I tried many, many recipes for Sriracha. All name themself as "the original" But this one is clearly the best. By the way: The main heat in the chili comes from the placenta (white pulp on which the seeds grow)

@PailinsKitchen

8 жыл бұрын

+Max Werner Good to know thanks!

I have ro try your recipe, simple and it must be so delicious. Thanks for sharing ☘️

I'm all in on this one, Sriracha is like a ketchup substitute for me! YUM

Thanks for your recipe... i'ts delicious!

Very nice thanx for making

Been waiting for this video! Good thing I didn't buy Sriracha the other day :)

i like your recipe . thanks.

Fun fact, pepper seeds don’t contain capsaicin, thus aren’t actually spicy. However, they are generally crammed next to the placenta, which is where much of the heat is and the exterior of the seeds may be coated in capsaicin.

@virginiabossett947

Жыл бұрын

Wow thank you.

@MrBraffZachlin

Жыл бұрын

Your mostly correct but the seeds are indeed hot unless you rinse them thoroughly and even then they do retain some of the heat from the placenta that was absorbed

I made this today and it was soooo yummy 👌

I love and have been loyal to Huy Fong since I first discovered it in 1993. But your recipe looks great also!!

You are my favorite!! I love watching your channel. Can you do more recipes with tofu ? Please and thank you!!

Looks so nice thanks

Watch your show make me smile and laugh from the beginning until the end

Love it for Thai, Vietnamese, Malaysian and Singaporean food So yummy yummy 😋😋😋

so so so yum!

Try using apple cider vinegar instead of plain white vinegar. It gives a nice fruitiness to the sauce that i think really adds something to the flavor.

yea , i make it , it's really good and good, its' fresh also thank you Pailins

@PailinsKitchen

8 жыл бұрын

+loken chand congrats!

well done, finally i find a good recipe, thnx :D

Earlier this year, I planted seeds of a chili from the garden of our guide in Siem Reap, Cambodia (trip a year ago). I have now (in Brussels, Belgium) a beautiful chili plant full of chilies, awaiting that they ripe. Am looking for ways to preserve my harvest -- and this simple and yummy sauce will be one. Thank you!

I tried this...so awesome...wish I could share the picture too...now trying green Sriracha

tx you. will try soon.

Wow sister thank you you Showing your recipe thanks a lot and I loved it

Great recipe! I won't strain it though. Love that texture

Made my own... Soon delicious AND THANK YOU AGAIN. wish I could share pics

Good recipe my dear chef 👩‍🍳 😘😘

I love Sriracha sauce and I bet that tastes amazing.

Enjoyable video. Well done. Thank you 🐸

Here in Calabria we usually use a lot of hot peppers in food. So all that is so lovely.

Thanks you so much 👍❤️ resepi

I made a bottle and left it 6 months in the fridge and it was still good

mam its really amazing recipe i love it

Yay! I need to do this. I usually put Sriracha on (among other things) the very swedish dishes Pytt i panna and Korvstroganoff, so I'll be sure to post a picture of that next time.

I used Fresno, Thai dragon, a couple of bird's eye, and whatever else I had picked that was red. I agree, it tastes so much better than the store bought. Kids agree! I want to try this recipe with other varieties, it was so good. Thank you!

Man you are so sweet! this one of the first videos i see from you, glad i found you

@PailinsKitchen

8 жыл бұрын

+helio2k Thanks! And welcome to the channel!

Thank you for telling us how to PRONOUNCE it correctly.

you are an Expert !!!

Going to give this one ago ;) Thanks for sharing!

Thanks for Sharing

I had some store bought sriracha from lee kum kee that has fish sauce in it and its soooo good, i cant wait to make it fresh and add my own fish sauce

Your English is excellent also I love when you speak “Siracha” in clearly Thai accent.

@reene911

3 жыл бұрын

Why do people think asians can't speak English?

@davidgarci8322

3 жыл бұрын

You're RACIST

@davidgarci8322

3 жыл бұрын

@Itsme Bambi assuming asshole

@mcranoxp

3 жыл бұрын

She's American by the sounds of it so course she can lol

@burinsane

3 жыл бұрын

@@reene911 same thought

I'm going to try this with some of the sriracha's I grew this summer once they've all ripened.