This chilli sauce is not a Sriracha style but more closely related to the Huy Fong Sauce even though Huy Fong implies or more accurately states that it is Sriracha Sauce! All confusing stuff. 

The real difference being in that Sriracha Sauce doesn't have any tomato ketchup at all. This sauce is the kind that is most commonly referred to as Thai Hot Chillie Sauce in western countries. But not so in Thailand where the default Chillie Sauce is the Sriracha Sauce. A recipe to follow. Sriracha is the premier chilli sauce style of Thailand.




Ingredients:

  • 100 grams (~1 cup) Thai red chillies. (Use less if you wish a milder sauce).
  • 4-5 med. cloves of Garlic (crushed or minced)
  • 2 med Shallots (minced)
  • 1 Tbsp Vegetable Oil
  • 220 gm (15 -16 oz) Tomato Sauce
  • 1 Tbsp Fish Sauce
  • 3 Tbsp Rice Vinegar
  • 3 Tbsp Sugar


Method:

  1. Remove stems of chillies, rinse clean. Blot dry with paper towel, mince the chilli peppers. The smaller the cut, the smoother your final sauce will be.
  2. In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat sauté for about 1 minute or until light brown and fragrant. (Don’t burn your garlic!)
  3. Add tomato sauce and minced chillies. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well. If you are vegetarian then I would strongly suggest that you use a veg fish sauce. It is available commercially or if you prefer try the recipe on this site. Don't substitute Soy Sauce as there's no umami in Soy Sauce.
  4. Continue simmering sauce for about 5 minutes. This will break down the chillies and soften them to create the smooth consistency.
  5. Remove from heat and allow cooling completely.
  6. Transfer sauce to blender and blend till smooth or until most of the chillie skin and seeds break down- preferably on the “liquefy” mode.
  7. Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth.  Pour into clean, air tight jar and refrigerate. Use within  7-14 days.