How-To: Make Your Own Sriracha

Gareth Branwyn

Gareth Branwyn is a freelance writer and the former Editorial Director of Maker Media. He is the author or editor of over a dozen books on technology, DIY, and geek culture. He is currently a contributor to Boing Boing, Wink Books, and Wink Fun. And he has a new best-of writing collection and "lazy person's memoir," called Borg Like Me.

4027 Articles

By Gareth Branwyn

Gareth Branwyn is a freelance writer and the former Editorial Director of Maker Media. He is the author or editor of over a dozen books on technology, DIY, and geek culture. He is currently a contributor to Boing Boing, Wink Books, and Wink Fun. And he has a new best-of writing collection and "lazy person's memoir," called Borg Like Me.

4027 Articles

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We’ve posted about the mouth-melting miracle of Sriracha sauce here before — many of us at MAKE can’t get enough of it. Here’s an article from Serious Eats that tests several different recipes and compares them to the commercial sauce. In the end, in sounds like you get a sauce that’s not the same as the stuff in the red rooster bottle, but maybe as good (YMMV) and with a fresher taste.

There’s some fun background info in the piece, too. Like the fact that the name, Sriracha, comes from Si Racha, the city in Thailand from which it originates. And the iconic rooster on the bottle is the astrological sign of the company’s founder David Tran and the company name, Huy Fong, was the name of the freighter Tran came to the US on from Vietnam.

For some flaming Sriricha laughs, check out this comic on The Oatmeal. (Caution: Cartoon F-bomb ahead)

How to Make Sriracha from Scratch

More:
Make Your Own Sriracha Chili Sauce (on CRAFT)

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