Where does Sriracha come from?
Sriracha is a hot sauce or chilli sauce that is traditionally made from a paste of chillies, distilled vinegar, garlic, sugar and salt. It’s named after the coastal city Si Racha in Chonburi Province in Eastern Thailand. Story has it that it was originally served in their local seafood restaurants, however these days it’s mostly popular / well-known in America and tends to be called rooster sauce (due to the rooster pictured on the bottle of the American brand!).
I first came across Sriracha when I bought Michelle Tams ‘Nom Nom Paleo’ cookbook; It featured in her spicy coconut shrimp recipe (which is AMAZE-BALLS!). More recently I came across a recipe from Martina (Keto diet app), which included fermenting the sauce. Now I really like the idea of fermenting it because I eat tons of the stuff and I am trying to heal my gut – thus making it a win-win situation (fermentation = probiotic). Unfortunately I eat so much that I tend to run out quickly!! As a result I made a batch the other day without following my usual recipe (Nom Nom paleo) and it turned out really nice. I added sweetener, which is something I don’t usually do with savoury recipes and it really enhanced the flavours. As it turned out so well I’m including the recipe below but if you have a preferred way of making sriracha or want to ferment it, then go for it and just add it in to the mayo!
If you make this recipe you’ll have to make mayonnaise too, which isn’t that difficult but I haven’t listed the full recipe or instructions below. I have included the link to it in the notes section, where it’ll open a new window. However if you already have store-bought mayonnaise or have a recipe that you prefer, then by all means stick with that too.
When making the sriracha you can use any kind of chilli peppers. Occasionally I have made this using birds eye chillies which are WWWWAAAAYYYYY hotter than normal chillies (think 9 out of 10 for hotness!). If you do use them you’ll probably only need a small amount mixed into the mayo (maybe 1 teaspoon). I would recommend using the ‘weakest’ kind of chillies you can find to begin with, especially if you haven’t tried sriracha before or don’t like things too spicy. Another way to adjust the heat of the sauce is to add in extra sweetener and sweet peppers. I used powdered erythritol as its my preferred sweetener, I would have used a few drops of stevia but I only have vanilla stevia and I thought that was just too weird – ha!! 😀
Sriracha – Mayo mix
Whether you are following my recipe for mayo and sriracha or not, I would advise you keep them in separate jars to begin with. The reason for this is because they are great condiments on their own and you will find you can add them individually to many recipes (add a dollop into meatballs or fish cakes when mixing the ingredients together). Another reason is that if you add them in all together it might be too hot and you may need to add in extra mayonnaise which would mean you would have to whip up another batch – doh!
I would suggest you make up a third jar with the spicy sriracha mayo mix in, that way you end up with three condiments – Mayonnaise, Sriracha and spicy sriracha mayo (that’s what I do), but it’s up to you what you do!
My rule for making spicy sriracha mayonnaise is for every 2 tbsp of mayonnaise I add 1/2 tbsp of sriracha because I like it really creamy. If that’s too hot for you then just use a teaspoon of sriracha. If it’s too mild then reduce the mayonnaise – you’ll need to play about a bit with it to work out what suits your taste buds!
The macros for the sriracha is based on getting 24 servings; I worked out that you’ll get 12 good tablespoons from each recipe, but if you don’t tolerate spice very much it will mean you’ll get much more out of it than that (1/2 TBSP = 11g or 1 TBSP = 22g)! The macros for the sriracha mayo will depend on the mayonnaise used and how much you use; if you use 1/2 tablespoon of sriracha and 2 tablespoons of mayo then the macros will be as listed below.
Sriracha (1/2 TBSP)
Total carbs 1.3g
Net carbs 1.1g
Mayonnaise (My recipe)
Total Carbs 0.15g
Net Carbs 0.13g
Spicy Sriracha Mayo – One Serving
Total Carbs 1.7g
Net Carbs 1.4g
Print Recipe Spicy Sriracha Mayo
Hot sriracha sauce mixed with paleo mayonnaise to give a spicy creamy sauce perfect for dipping nuggets or prawns, for drizzling over salads or sides or slathered on wrap fillings!
Make the Sriracha
To make the sriracha you ideally want to be wearing gloves - disposable ones or washing up ones, it doesn't matter. Just make sure you do as the chillies can get into your nails (horrible burning) and its like hell if you rub your eyes (even an hour or so later - ouch!!!)
Cut the tops off the pepper and the chillies and cut open to remove the membranes and seeds. Note : You CAN leave them in if you want (see additional notes below).
Once they have been de-seeded place them aside and peel the garlic cloves.
Place the peppers/ chillies, garlic and apple cider vinegar into a blender and blitz until everything is pureed. NOTE: When removing the lid from the blender do NOT lean over to peer into the bowl or you'll get a blast of chilli vapor and it can sting your eyes and nose!!!
Pour the mixture into a sauce pan over a low heat and allow to simmer for about 8-10 minutes. If you have sauce left in the blender you can add a little water to swish round so that you get every last dreg. As the sauce cooks It will start to thicken up and go bubbly on top.
Add in the seasoning (salt and pepper), the powdered erythritol, stir and taste. If its too sharp / spicy you can add more sweetener. If using granulated erythritol, allow a minute or so for it to melt into the sauce.
When its ready pour into a jar and allow to cool a little while before placing in the fridge. It will keep for a few weeks if you use fresh ingredients. Personally mine doesn't last that long!
Make your mayonnaise - For my mayonnaise recipe see the end notes for the link.
Spicy Sriracha Mayo
Note: Make sure the sriracha has cooled before adding into the mayonnaise as it contains egg and the heat could cause it to curdle!
Add the mayonnaise and sriracha to a separate clean jar or dish. The ratios of mayo - sriracha will depend on your taste buds. If you want to make it the way I do then use 8 tablespoons of mayonnaise and 2 tablespoons of sriracha sauce. This will give you 4 servings.
Stir with a spoon until all of the ingredients have combined.
Keep in the fridge for up to a week.
My paleo low carb Mayonnaise recipe
When you come to cut the chillies you don't have to remove the seeds and the membranes from inside - I know, because I have tried it. The sauce that you are left with can be bitty with the seeds and I found I was forever picking chilli seeds out my teeth - not a good look!
You can get around this by sieving the mixture when its done, but personally I don't like doing this because you lose a lot of the good stuff - the thicker pulpy part of the sauce. You have to sieve and use a lot of elbow grease to get the pulp through the mesh but if you want to do it this way then go for it. (This is how I used to do it as de-seeding can take some time!)