What Peppers Are In Sriracha

If you're a fan of Sriracha, you know that this bright, fresh red sauce can add a touch of heat to just about any dish. But have you ever wondered what kinds of peppers are in this hot pepper condiment?

Sriracha originated and gets its name from the city of Si Rach, Thailand. It's made with various types of peppers, including red jalapeño, serrano, and Thai chili peppers.

It is typically made by fermenting jalapeno peppers and grinding them into a paste. The sauce is savory, tangy, and spicy with garlic flavors and can be used as a condiment on various foods.

The main version uses fresh green and red jalapeño peppers, Serrano peppers, and Thai chili peppers, also known as Birds Eye chilis. Each pepper adds a different level of heat and flavor to the sauce.

Types of Sriracha Peppers

Jalapeño peppers are the mildest flavor, while serrano peppers are hotter. Thai chili peppers are the hottest pepper used, so use them sparingly if you're sensitive to spice.

All of these hot pepper selections are combined with garlic, sugar, and salt to create the perfect signature flavor.

1. Red Jalapeño Peppers

Flavor Profile: Moderately spicy with a subtle sweetness.
Role: Red jalapeños are the primary pepper in Sriracha, providing the foundational heat and vibrant red color. They are typically harvested at full ripeness to enhance their natural sugars, balancing the heat with a slight fruity sweetness.
Preparation: These peppers are fermented to develop the sauce's depth and complexity before being ground into a fine paste.

2. Serrano Peppers

Flavor Profile: Sharper and hotter than jalapeños.
Role: Serrano peppers kick up the heat, adding a layer of intensity to the sauce without overwhelming the jalapeño’s flavors. Their use is crucial for achieving the nuanced spice levels that Sriracha enthusiasts cherish.
Preparation: Serranos are used fresh and often fermented, contributing to the tangy aspect of the sauce.

3. Thai Chili Peppers (Bird's Eye Chilies)

Flavor Profile: Very hot with a penetrating spice, making sriracha hot and spicy.
Role: Used sparingly, these chilies are the secret to the explosive heat in some Sriracha varieties. Known for their fiery bite, they are essential for authentic Thai Sriracha recipes that cater to lovers of extreme spice.
Preparation: Thai chilies are typically added at the end of the fermentation process to maintain their potent heat and distinctive sharpness.

Sriracha hot sauce was first created in Thailand in the early 1980s. It was originally called "Sauce Si Racha" and was made with a combination of chili peppers, distilled vinegar, sugar, and salt. It became popular in Thailand and quickly spread to other parts of Asia.