page contents
Breaking News
Home / Video / Recipes / Thailand Recipes / How to Make Sriracha Hot Sauce ซอสพริก – Hot Thai Kitchen Recipe

How to Make Sriracha Hot Sauce ซอสพริก – Hot Thai Kitchen Recipe

I will never buy another bottle of Sriracha again cuz this recipe is so easy and it tastes even better than the store-bought version!

For written recipe:

GEAR, TOOLS, INGREDIENTS I USE:

MY COOKBOOK:

Connect with me:

To donate:

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

About admin

Check Also

How to Cook Moo Grob The Right Way – Authentic Thai Moo Krob – หมูกรอบ – Thailand Crispy Pork Belly

Moo Grob (Crispy Deep-fried Pork Belly, หมูกรอบ ) is a favorite food in Thailand that …

30 comments

  1. How long can I keep the sauce before it turns bad? Where should I store it?

  2. you shouldn’t use metal spoons in metal pans, simple rules of being a chef

  3. you better put a little bit of อายิโนะโมโต๊ะ that is gonna be more delicious !! I confirmed hahaha

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

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

  6. This was one of the first things I was taught to make when I started to teach cookery and work as a chef in Thailand. It is not the seeds that are the hottest part of the peppers but the vein which holds them in place. The sauce will keep a long time whether refrigerated or not, just make sure the top is screwed down.

    ‘nuf sed. plamuk aka travellingchef

  7. I like this home made sriracha chilly sauce .

  8. I live in Fresno CA haha. That’s cool.

  9. What’s the salt and sugar situation if I multiply this recipe 2 or 4 times?

  10. I am going to try this with Splenda…every carb counts, even one or two! Thanks for this recipe. Yum.

  11. She looks as hot as that red peppers….oooolala

  12. Hot, sour, salty, sweet- I noticed the classic Thai food philosophy still at play.

  13. brown sugar work?

  14. Hi! I’m a very late comer to your blog. Been watching quite a few videos. You’re an inspiration! My one question: can all the white sugar be replaced with date paste? I don’t use any processed sugar. Thanks.

  15. Yes refrigerate just as you would after opening a store bought jar

  16. I think if the company sees your video, they might get heard attack 😀

  17. I like the tip about separating seeds.

  18. สวัสดี

  19. Thinking of using light soya sauce instead of salt for seasoning this hmmm

  20. Lol bloopers are funny!

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: