This Homemade Asian Hot Sauce is bursting with sweet heat you'll want to drip on everything! Similar to sriracha, this sauce is smoother, with a more robust flavor.
I was squeezing the last firecracker that would fit into my dad's five-gallon bucket. It was all a kid could do to entertain himself while playing hooky from school on such a beautiful spring day. However, I decided loading all of my fireworks into a bucket wasn't quite enough, this show needed bigger pyrotechnics! I think it was Jesus who said, "Go big or go home", and since I was already home the decision was pretty much made for me. There was still room to top off that bucket of firecrackers with gasoline!
This may sound dangerous, but it's OK. I did this as a teenager while I was still invincible.
I lit a rag on fire and dropped it down into my bucket of hell, promptly giving me an up-close and personal look at the inside of a fireball. I jumped out of the flames to gaze in fear of the fireworks scattering like politicians fleeing a lie detector, my bucket melting down, and the dry grass starting on fire.
Hmmm, I hadn't really planned for that.
I wasn't near a hose, so I had to run inside and fill up mop buckets of water in an effort to douse the fire one pail at a time. When I was done there was a 15' x 15' charred piece of earth where our lawn used to be. I spent the remainder of the afternoon raking burnt lawn and replacing it with sand and fresh grass clippings to hide the mayhem. It worked. My parents never said a word.
Now you have some context for my love obsession with hot sauce.
Asian Hot Sauce
My Homemade Asian Hot Sauce is a flavorful sauce that is similar to sriracha, though a little thinner and smoother, with a slightly deeper flavor. This is my go-to sauce on any Asian food, and pizza. Yes, pizza! If you ever wanted a hot sauce for your pizza, I got the goods right here!
How to Store Hot Sauce
You can make hot sauce and just store it in the fridge, but if you are like me and enjoy building up a little stockpile to enjoy throughout the year, invest in some bottles and caps (affiliate link). They aren't expensive and you can reuse the bottles. This sauce is shelf-stable for 6 months when properly bottled.
Homemade Asian Hot Sauce with Thai Peppers
Ingredients
- 16 oz Thai peppers, ~4 cups
- ¾ cup water
- 4 cloves garlic
- 4 tablespoons brown sugar
- 1 teaspoon hoisen
- 1 cup rice vinegar
- 1 cup white vinegar
Instructions
- Roast peppers in 450 degree oven until starting to char slightly.
- Roast garlic till softened.
- Add water, brown sugar, hoisen, garlic, and peppers to blender and puree till smooth.
- Add vinegar to mixture and blend.
- Run through food mill on finest setting and pour into saucepan.
- Heat to 180+ degrees, place in containers and store.
- If you are bottling the sauce, pour into sanitized bottles while still above 180 degrees, screw on clean caps, and flip upside down for at least 5 minutes to sanitize cap.
Notes
If the sauce is too mild I recommend adding more vinegar, however increasing the ratio of rice vinegar will raise the PH. White vinegar will keep the PH level low. If you want things even hotter, try my Carolina Reaper hot sauce recipe too!
Nutritional Information
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Marie
We had a bumper crop of Thai chilis this year and I've made this several times. My husband, brothers and son-in-law give this 10 thumbs up. It's the best!
Jenny
Thank you for this! I am about to try it with a Thai chili plant I accidentally planted (it was mislabeled in the garden center) that is yielding a bumper crop. I am wondering about the food mill. Is the purpose of that to remove skins in a way that a blender can't? I don't have a food mill and am wondering if another good blend (I do have a very high powered Vitamix) will suffice.
Linda
The purpose of the food mill is to remove the seeds and tough skins. I use a fine mesh strainer and push the blended pepper mixture through the mesh strainer with a rubber spatula and it does the trick!
Tom Dugan
Spicy yes, but to compare this to the depth of flavor that Sriracha has is laughable.
Orlina
Can you use dried Thai chili peppers with this recipe?
Fox Valley Foodie
Yes, but I have not tested the quantities needed or how to best rehydrate them, so you will have to play around with it a bit.
Lily
I made the sauce but had to use apple cider vinegar instead since that's all I had. It was SO good and hot right after I blended everything. Now that it's oxydized and sat for 48 hours it's a lot mellower and not nearly as sweet. Still good flavor. Maybe if I add more vinegar and hoisen? It's still pretty thick.
Bob Fleming
I cannot think that any other sauce will take the place of Sriracha. I am a hot sauce fanatic but have yet to taste any hot sauce with th flavor and spice level of Sriracha. However, so many people rave about it that I will give it a try.
Fox Valley Foodie
I hope you enjoy it. This has a similar flavor profile as sriracha, but a fresher taste. I may be biased, but I would take this over sriracha any day!
zoomy
this sauce is delicious. not too hot where all you feel is burn. but a bit spicy with great flavor. i have a feeling i will be making this for years to come. thanks so much 🙂
Grace Daless
I have some Thai peppers that have turned red and some still green. Did you make the sauce with just the red ones or mix of red and green? Would they taste different?
Fox Valley Foodie
You can use both, but it will taste best if you just use the ripe peppers.
Emily B
I have never bottled anything but did buy the bottles you recommended above. Do i need to seal the bottles like i would a jar or do I just put the caps on and store on shelf.
Fox Valley Foodie
When bottling hot sauce you will want to screw on the cap and then flip the bottle upside down while everything is still hot.
Taylor
I don't have a way to measure out the weight. When you say 4 cups of thai peppers, do you mean fill a measuring cup with uncooked peppers 4x and that's how much you use?
Fox Valley Foodie
You are correct!
Cindy Self
How did you roast the Thai Chilis? What temp how long, broiler?
Fox Valley Foodie
Roast peppers in an oven for 450 degrees, under a broiler works too, or even over an open flame. They are done roasting when the exterior skin starts to blackened.
Leslie
I'm making plum jam and want to give it a little kick with Thai peppers. Do I need to take the seeds out or grind them up or what? I've never cooked with Thai peppers before.
Loved the firecracker story!
Fox Valley Foodie
It is best to scrape them out.
Steve
I only have about 4oz of Thai peppers available to me, but I do have two types of habaneros and jalepeno to make up the difference. Do you think they'll suffice? Or should I get more Thai's?
Fox Valley Foodie
If you want an Asian flavored sauce I recommend sticking with Thai peppers, although a few ripe (red) jalapenos could be a good additional layer of flavor too. However, for a more all-purpose hot sauce blending multiple peppers together tastes great! Habaneros, jalapenos, and anything else you find - feel free to mix and match and experiment. None of it will taste bad.
Chance
Do you recommend using fresh or dried peppers? And why, if you don't mind me asking?
Fox Valley Foodie
Either would work, but I recommend fresh because I think they tastes best, and it is what the recipe is measured for.
Chance
Thank you, I will be trying this out tonight!
Bob
Excellent hot sauce. I used White Thai and Serrano peppers with this recipe.
Robert K
This is even better than Sriracha!
Bryan
What does water bring to this equation? Is there no better ingredient substitute? I always hesitate to use it because it usually ends up with something that's more runny and less flavorful.
Fox Valley Foodie
Water is needed simply to bring it to the proper consistency. Though I highly recommend it, feel free to omit it. You can always add it at the end if you decide you need to thin the sauce out. I would not substitute it for another ingredient or you will likely throw off the balance of flavors.
White thunder bbq
Did you take the photo on the top of this page? I saw the same photo on youtube - **Link Removed**
I also made an adapted version of this sauce and did a video of it on my channel - awesome sauce brother!!
Fox Valley Foodie
Yes, that is my photo, thanks for bringing it to my attention.
Nico @ yumsome
I can't decide which I like the most, the recipe or your tales of pyromania. Either way, I feel I've found a kindred spirit!
Oh, and hot sauce on pizza... do you mean to tell me there are people in this world who don't do that? 😉
Fox Valley Foodie
Haha, great minds think alike, and our's too for that matter!