Sriracha sauce with Thermomix, the Asian sauce that conquers the world

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5 March, 2026

Homemade Sriracha Sauce in Thermomix 🌶️

I’m sure it’s happened to you: you buy a bottle of hot sauce, you try it with excitement… either it doesn’t sting at all or it leaves you speechless for half an hour 😅.

Finding the perfect balance between spiciness, flavor and a touch of sweet is not always easy. That’s why making your own Sriracha sauce at home is a real discovery.

With this recipe in Thermomix you will get an intense, aromatic and totally personalized sauce in a very short time. You decide how spicy it is, how sweet you want it, and whether you give it that deeper Asian touch with fish sauce. In addition, the process is simple and clean, without splashes or complications.

The best thing is that, once you try it at home, there is no turning back. I love having a jar in the fridge to liven up any dish: from sautéed rice to simple grilled eggs. It’s one of those small recipes that transform your daily cooking 🔥.

Sriracha sauce with Thermomix, the Asian sauce that conquers the world

Why this recipe is perfect

✅ Total spiciness control: You adjust the amount of chillies and decide whether to remove seeds or not.
✅ More flavor than the commercial one: The slight fermentation enhances the aromas and softens the aggressive itch.
✅ Quick and hassle-free: The Thermomix grinds, cooks and leaves the perfect texture effortless.
✅ Less preservatives: Only real ingredients, no unnecessary additives.
✅ Ideal for meal prep: You prepare once and you have sauce for two weeks.
✅ Versatile: It is used for meats, vegetables, noodles, hamburgers or even to mix with mayonnaise.

Compared to the traditional method in a pot and mixer, here you avoid splashes and control the temperature better. It’s perfect if you like to experiment in the kitchen but don’t want to get too complicated 🌶️.

Ingredients explained

🌶️ 8–10 chillies or fresh red chili peppers (without stems)
🧄 4 cloves of garlic, peeled
🍶 100 ml rice vinegar
🍯 30 g brown sugar (or coconut sugar)
🐟 1 tablespoon Thai fish sauce (optional)
🍅 1 tablespoon tomato sauce (optional)
🧂 1 pinch of salt

Grades: If you want a vegan version, omit the fish sauce or substitute soy sauce or tamari. For a version without refined sugar, use coconut sugar or agave syrup. Apple cider vinegar can replace rice vinegar, although the flavor will be slightly different.

Equipment and preparation

What you need: Your Thermomix, a glass jar with a lid for fermentation and sterilized bottles or jars to preserve the sauce. A fine strainer is also useful if you are looking for extra smooth texture.

Previous preparation (mise en place): Wash the chillies, remove the stems and decide if you want to remove the seeds. This step makes the difference in the spiciness level. Preparing everything beforehand will only take you 10 minutes.

Top tip: Wear gloves if you have sensitive skin. Spicy on your hands can be treacherous 😉. Have the jar clean and dry ready before starting fermentation.

Step by step instructions

Cut the chillies in half. Remove seeds and veins if you want to reduce the spiciness. This step is key because much of the ardor is concentrated there.

Place the chillies, garlic and rice vinegar in a glass jar. Let it rest for 8 to 12 hours at room temperature. This light fermentation softens the spiciness and adds depth of flavor.

Pour the fermented mixture into the Thermomix glass. Add the sugar, fish sauce (if using), tomato sauce and pinch of salt.

Blend for 15 seconds at speed 8. Scrape down the remains with the spatula. Here we seek to break down the fiber of the chilies well so that the sauce is homogeneous.

Program 10 minutes / 90 °C / speed 1. This cooking integrates flavors and slightly thickens the sauce without losing freshness.

Let the temperature drop a little and blend again for 10–15 seconds at speed 8 to achieve a very smooth texture.

If you want a thinner sauce, pass it through a strainer. Store in sterilized jars and keep in the refrigerator.

Pro tips and troubleshooting

🌟 Secrets for success:

Use very red and ripe chiles for a vibrant color.
Fermentation greatly improves the flavor, even if it is short.
If you want more thickness, cook an additional 2-3 minutes.
For a shiny finish, add a few drops of sesame oil at the end.

❌ Common mistakes:

Problem: Sauce too liquid. Cause: Excess vinegar. Solution: Cook for a few more minutes.
Problem: Too spicy. Cause: Do not remove seeds. Solution: Add more sugar or tomato.
Problem: Flat flavor. Cause: Lack of salt or fermentation. Solution: Adjust salt and let it rest for a day in the cold.

Variations and customizations

🔥 Extra Spicy Version: Add 2 more chiles and do not remove seeds. Ideal for lovers of intense spiciness.
🌱 Vegan Version: Replace the fish sauce with soy or tamari.
🍯 Sweet Version: Increase the sugar to 40 g and add more tomato.
🧄 Intense Garlic Version: Add 1 extra clove to enhance the aroma.
🍋 Citrus Version: Add a few drops of lime juice at the end.

Serve and accompaniments

Serve the sauce in a squeeze bottle for a professional touch. It goes perfect with noodles, stir-fried rice, tacos, hamburgers or mixed with mayonnaise to make a spicy creamy sauce. It also goes great with a cold beer or iced tea 🍺.

Storage

🥡 Storage: Store in an airtight jar in the refrigerator for up to 14 days.

❄️ Freezing: You can freeze it in ice cube trays for up to 3 months.

♨️ Overheating: There’s no need; Use it directly cold or at room temperature.

Frequently asked questions

Is it mandatory to ferment? No, but it improves the flavor and softens the spiciness.

Does it itch a lot? It depends on the chillies and whether you remove seeds.

Can I use dried chilies? Yes, hydrating them before.

Can it be done without Thermomix? Yes, but you will need a powerful mixer and cooking control.

How long does it last open? Up to 14 days cold.

Call to Action

Now that you know how easy it is to prepare your own homemade Sriracha, I encourage you to try it this weekend 🔥. It’s one of those small recipes that elevates any dish. If you make it, share your version and tell me how spicy you dared to make it. Save this recipe and also try our homemade mayonnaise in Thermomix to combine it. Your kitchen is going to level up!

Recipe card

📋 Homemade Sriracha Sauce in Thermomix
⏰ Total time: 25 minutes (+ optional fermentation)
👥 Servings: 1 medium jar
🔥 Difficulty: Easy

Ingredients:

🌶️ 8–10 red chillies
🧄 4 cloves of garlic
🍶 100 ml rice vinegar
🍯 30 g brown sugar
🐟 1 tablespoon fish sauce (optional)
🍅 1 tablespoon tomato sauce (optional)
🧂 1 pinch of salt

Instructions:

1. Prepare and cut chillies.
2. Ferment with garlic and vinegar for 8–12 hours.
3. Blend with the rest of the ingredients 15 s / Speed. 8.
4. Cook 10 min / 90 °C / Speed. 1.
5. Grind again and package.

Grades: Adjust the spiciness by removing seeds. Replace fish sauce with soy for vegan version.

Recipe by Jesus