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Often used in Thai and Vietnamese dishes, sriracha sauce adds a tasty kick to noodles, soups, sauces, stir-fries, or pizza. Try mixing with soy sauce for a spicy marinade or with mayonnaise for an unexpected sandwich spread. However you use it, skip the bottled version and make your own for super-fresh flavor using your favorite red chile peppers. This easy-to-make version is quite spicy. For a milder sauce, either remove the pepper seeds or replace a few of the chiles with mini sweet red peppers or Cajun Belle peppers. You may want to open your kitchen windows or door to create a bit of a draft while this pungent sauce simmers. When stored in an airtight container in the fridge, it should stay fresh for several weeks.


  • 2 cups rice vinegar
  • 1 cup water
  • ½ cup sugar
  • 2 tablespoons kosher salt
  • 6 medium-sized red chiles, stems removed
  • 1 small garlic clove, smashed


  • Combine all ingredients in a small saucepan over medium heat; bring to a boil.
  • Simmer for 20–25 minutes or until the liquid starts to thicken slightly.
  • Cool for 10 minutes, then puree the mixture in a blender.


Recipe written by Julianna K. Grimes.

small jar of homemade sriracha sauce
Sriracha Sauce!

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