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Sauces and condiments from Si Racha district, Chonburi, Thailand
Sriracha is a Thai chilli sauce from Si Racha in Chonburi, made from ground red chillies with garlic, vinegar, sugar and salt. Some recipes ferment the chillies first to deepen the taste. In one home method chopped chillies sit under salt brine for one to two weeks, then are simmered with garlic, sugar and vinegar and blended.
A short entry: the sources we found record only what is said here about Sriracha itself.
| Mixed red chillies (Fresno, jalapeño, Thai)2 lbs | [uci-recipe] |
| Unchlorinated water4 cups | [uci-recipe] |
| Sea salt3 tablespoons | [uci-recipe] |
| Garlic, finely chopped2–4 cloves | [uci-recipe] |
| Light brown sugar1–2 tablespoons | [uci-recipe] |
| Rice wine vinegar1 cup | [uci-recipe] |
Total time across the recorded steps: 7 days – 14 days
What changes: Red chillies are chopped fine
Output: chopped red chillies.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sriracha is a Thai chilli sauce from Si Racha in Chonburi, made from ground red chillies with garlic, vinegar, sugar and salt. Some recipes ferment the chillies first to deepen the taste. In one home method chopped chillies sit under salt brine for one to two weeks, then are simmered with garlic, sugar and vinegar and blended. Made in 4 steps over 7 days – 14 days. The longest step, cover with salt brine and ferment, takes 7–14 days (Susan Samueli Integrative Health Institute 2024).
| Main step | 7–14 daysReported[uci-recipe] | Cover with salt brine and ferment |
|---|
Sriracha is a vinegar chilli sauce first. Fermenting the chillies is optional in some recipes, and the home recipe ferments them one to two weeks, unlike long-aged pepper mashes, and vinegar, sugar and garlic go in after the ferment.
The recipe gives no pH target and no storage advice for the bottled sauce. The NCHFP says botulism bacteria grow and make toxin in moist, airless food with a pH above 4.6, at room temperature and above 40 °F (4 °C), and that some types grow a little cooler. It names fermented vegetables that do not finish at a truly acidic pH as a risk. It says botulism spores surviving a baked potato's heat is to be expected, and that low-acid food needs a canner reaching at least 240 °F. No source we read says the recipe's 5–10 minute simmer removes the risk. This page's advice, because the recipe sets no pH, is that a bottled sauce not measured at 4.6 or below should go in the refrigerator, not stand at room temperature. The NCHFP says other problems can occur even in more acid salsas, so a pH reading does not clear the sauce of every risk.
Every number is labelled with how it is known. How this atlas is made
The Thai Office of Agriculture and Cooperatives in Chonburi traces the sauce to Si Racha district, where locals ate it with seafood, and dates commercial making to about 1932 (B.E. 2475). Sriraja Panich and Ko Loi are brands the sheet names, and it spread abroad around the Vietnam War.
