Homemade Thai Chili Sauce


As easy to make as it is delicious. This raw, 3-ingredient Thai chili sauce is so good, you’ll never buy Sriracha again.


  • Thai chili peppers
  • Garlic cloves
  • Apple Cider Vinegar

Hot, hot, hot! Thai chili peppers are one of the few plants that can handle the heat of a south-facing New York fire escape in the dead of summer.

The proportions in this recipe are entirely up to you. Combine your peppers and garlic in a food processor and blend with apple cider vinegar until smooth. If you prefer thicker hot sauce, don’t add a lot of vinegar. If you like it thinner, add more. That’s it.

This straight-forward recipe works well with just about any kind of hot pepper. So if you have jalapeños or cayenne, use what you have. Though I love Thai chilis both for how easy they are to grow on a fire escape and the perfectly hot-but-not-too-hot hot sauce they make.


The chili peppers, garlic, and apple cider vinegar will keep in your fridge for practically forever. (I’ve made larger batches that’ve lasted over a year.) Best of all, these three ingredients are insanely good for you… while naturally preventing spoilage. Trust me: ain’t nothing gonna grow in this sauce.

Keep your hot sauce in a glass container. The spice and acid will slowly corrode mason jar lids. I can only imagine what it’s leeching from plastic containers.

If you don’t want a raw hot sauce, you can also roast your garlic and peppers in a pan before blending. The flavor is equally delicious, though I can’t vouch for how long it keeps in the fridge with the added oil — so just be sure to consume it all in a reasonable amount of time, or freeze the rest until you’re ready to use it.


I’m telling you: this recipe is so good, I find myself ordering Thai food just so I have something to eat this with. You’ll never go back to the store-bought stuff again.



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