Mexican Sriracha Sauce

Mexican Sriracha SauceRecipe: Mexican Sriracha Sauce


Spicy, smokey and tangy Mexican influenced sriracha sauce. The original sriracha sauce is from Thailand and is made with vinegar, chilli, garlic, sugar and salt. My version adds a Mexican twist with red peppers, chipotle and jalapeños. I love eating it on everything – eggs, chicken, rice, meatballs, cheese and anything else you want to add a lick of heat to. Sauce will keep in the fridge for up to 3 weeks.



Mexican Sriracha Sauce

Makes 600ml sauce


3 large red peppers
3 spring onions, chopped
2 garlic cloves, minced
1/2 tbsp smoked paprika
1/2 tbsp fennel seeds, roasted and ground in a pestle and mortar
1 tbsp tomato paste
1/2 tbsp chipotle paste
30ml jalapeños juice
2 tbsp chopped pickled jalapeños
1 birds eye red chilli
Pinch sea salt
Pinch black pepper
30ml fish sauce
30ml white vinegar
1 cup water
1/2 tsp molasses
25ml lime juice



  1. Rub peppers in oil and roast in the oven at 200C (180C fan forced) until outsides are charred and blackened, approx. 45 minutes. Remove from oven, place in a glass bowl and cover with cling film for 15 minutes. This will help the outer charred skin to easily peel away. When ready, remove from bowl and gently peel away charred skin and discard inner seeds, but keep all liquid that comes from the peppers.
  2. Grab a medium saucepan and before heating combine crushed garlic, chopped spring onions, smoked paprika, fennel, salt and pepper and a splash of vegetable or sunflower oil and mix together. Place saucepan on a low heat and gently cook ingredients until warm and fragrant, but not browned.
  3. Next add tomato and chipotle pastes and cook 1 minute until thick and sticky.
  4. To finish sauce add peppers and the pepper juices, jalapeños, jalapeños juice, red chillies, fish sauce, white vinegar, water and molasses. Bring to a rapid boil then immediately turn heat off. Stir in lime juice.
  5. When sauce has cooled transfer to a blender and blend until smooth. Place inside a sterilised jar and refrigerate for 24 hours. After this time sriracha is ready to eat. Will keep in the fridge for up to 3 weeks.



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