This Thai hot sauce is vibrant, versatile, and easy to make at home. It’s more flavorful than store-bought versions and allows you to control the level of heat and sweetness to suit your taste. Use it as a dipping sauce for grilled meats, spring rolls, and dumplings, or add a splash to noodles, rice bowls, or stir-fries for an instant flavor boost. Plus, it keeps well in the fridge, so you can enjoy it all week long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh Thai bird’s eye chilies (or substitute red chilies for milder heat)
Garlic cloves
White vinegar or rice vinegar
Water
Sugar (white or palm sugar)
Salt
Fish sauce (optional, for depth and umami)
Lime juice (optional, for added brightness)
Directions
Prepare the ingredients: Remove stems from chilies. Peel garlic cloves.
Blend: Add chilies, garlic, vinegar, water, sugar, and salt to a blender or food processor. Blend until smooth. If you prefer a chunkier texture, pulse instead of blending fully.
Simmer: Pour the mixture into a small saucepan and bring to a gentle boil over medium heat. Reduce heat and simmer for 5–10 minutes until slightly thickened and the flavors have melded.
Finish the sauce: Stir in fish sauce and lime juice if using. Let cool completely.
Store: Transfer the cooled sauce to a clean jar or bottle. Refrigerate for up to 2 weeks.
Servings and timing
Makes about 1 cup of sauce. Preparation time: 5 minutes Cooking time: 10 minutes Total time: 15 minutes
Variations
Sweet Thai Chili Sauce: Use red bell pepper and reduce chilies. Add more sugar for a sticky, sweet glaze.
Extra Hot Version: Add more bird’s eye chilies or include chili seeds for an extra kick.
Smoky Flavor: Roast the garlic and chilies before blending for a deeper flavor.
Vegan Option: Omit fish sauce or use a plant-based alternative.
Herbaceous Kick: Add fresh cilantro or Thai basil for a fresh green version.
Storage/Reheating
Store the sauce in an airtight glass jar or bottle in the refrigerator for up to 2 weeks. It does not need reheating—just give it a shake or stir before each use. For longer storage, freeze in small portions (like in ice cube trays) and thaw as needed.
FAQs
How spicy is Thai hot sauce?
It’s very spicy when made with Thai bird’s eye chilies, but you can reduce the heat by using fewer chilies or swapping in milder ones.
Can I use dried chilies instead of fresh?
Yes. Soak dried chilies in hot water for 10–15 minutes to rehydrate before blending.
What’s the difference between Thai hot sauce and sriracha?
Thai hot sauce is typically thinner, tangier, and spicier, while sriracha is thicker, sweeter, and milder.
Can I make this sauce without sugar?
Yes, but the sugar helps balance the acidity and heat. Consider using honey or a sugar substitute if preferred.
Is fish sauce necessary?
No, but it adds authentic Thai umami. You can leave it out or replace it with soy sauce or tamari for a different depth.
How can I thicken the sauce?
Simmer longer to reduce the liquid, or add a small amount of cornstarch slurry during cooking.
Can I can this sauce for long-term storage?
For long-term preservation, proper canning methods must be followed. This recipe is designed for short-term refrigeration.
Can I use apple cider vinegar?
Yes, apple cider vinegar adds a fruitier note and works well as a substitute for white or rice vinegar.
What dishes pair best with Thai hot sauce?
It’s perfect with grilled meats, seafood, noodles, rice dishes, dumplings, and even eggs or burgers.
Can I double the recipe?
Absolutely. Just adjust the cooking time slightly and store in multiple jars or bottles.
Conclusion
Thai Hot Sauce is a bold, spicy, and flavorful condiment that captures the essence of Thai heat and acidity in one simple recipe. Whether you use it as a dip, marinade, or cooking ingredient, it adds instant excitement to any dish. Easy to make and customize, it’s a must-have for spice lovers and fans of Southeast Asian cuisine.
Thai Hot Sauce is a spicy, tangy condiment made with fresh chilies, garlic, vinegar, and a touch of sweetness. Perfect as a dip, marinade, or drizzle, it brings bold Thai flavors to any dish and is easy to make at home.
Ingredients
10–12 fresh Thai bird’s eye chilies (adjust to taste)
4 garlic cloves, peeled
1/2 cup white vinegar or rice vinegar
1/4 cup water
2 tablespoons sugar (white or palm sugar)
1/2 teaspoon salt
1 tablespoon fish sauce (optional)
1 tablespoon lime juice (optional)
Instructions
Remove stems from chilies and peel garlic cloves.
Add chilies, garlic, vinegar, water, sugar, and salt to a blender or food processor.
Blend until smooth or pulse for a chunkier texture.
Pour mixture into a saucepan and bring to a gentle boil over medium heat.
Reduce heat and simmer for 5–10 minutes until slightly thickened.
Remove from heat and stir in fish sauce and lime juice if using.
Let the sauce cool completely.
Transfer to a clean glass jar or bottle and refrigerate for up to 2 weeks.
Notes
Use fewer chilies or substitute with milder red chilies for less heat.For a vegan version, omit fish sauce or use a plant-based alternative.Simmer longer or use a cornstarch slurry to thicken the sauce.Great with grilled meats, dumplings, noodles, or as a dipping sauce.Freeze in ice cube trays for longer storage.
