Sriracha is a popular condiment that adds a kick to whatever meal it’s put to, but if you’re out, sriracha sauce substitutes like Sambal Oelek or Frank’s Red Hot may provide a comparable kick.
Sriracha originated in Thailand’s tiny town of Si Racha, and although it is often associated with Thai cuisine, it has grown into a vinegary spicy sauce condiment suitable for almost any meal.
While looking for a sriracha substitute, consider the degree of heat you desire in your cuisine, as well as the availability of the possibilities in your area. We considered all of these while compiling this list of the best five sriracha replacements.
- Recommended Sriracha Substitute
- Frequently Asked Questions
- What can I substitute for 1 tbsp sriracha?
- What can I use instead of sriracha not spicy?
- Why is no one selling sriracha?
- Is there a mild Sriracha sauce?
- What is Sriracha sauce made of?
- Is sriracha ketchup the same as sriracha?
- Is sriracha just chili garlic sauce?
- Is sriracha just chilli sauce?
- How is sriracha different from other hot sauces?
Recommended Sriracha Substitute
1. Sambal Oelek
Sambal Oelek will be the closest replacement to sriracha you’ll discover. Its origins are comparable to those of Indonesian sriracha, and it delivers a similarly intense chili taste. Sambal Oelek is included on this list due to its comparable flavor, despite the fact that its consistency is thicker and less runny, more like a paste.
To use Sambal Oelek, use the same amount as sriracha, or err on the side of slightly less since Sambal Oelek is more concentrated on the chili taste and lacks a little of the garlic lift.
Sambal Oelek may be served on top of ramen or pho, as a dipping sauce for chicken or steak, as a thin coating over a hot sandwich, or even mixed into a sauce for additional chili heat.
2. Frank’s Red Hot Sauce
Franks Red Hot sauce is a traditional hot sauce taste that is the foundation for most buffalo sauces.
It made the list because of its vinegary flavor, which is similar to sriracha, and because of how flexible it can be, bringing just the right amount of heat to almost any food.
Franks Red Hot is not as chili-forward as sriracha, and it is considerably runnier, but the heat and vinegar bite are similar enough to sriracha to act as a replacement when required.
Since Franks Red Hot is milder than sriracha, you could probably use a little bit more than you normally would. You should also bear in mind that since it is thinner, it will come out of the bottle much quicker, so be cautious not to overdo it.
Several meals go nicely with Franks Red Hot, but anything American is a fantastic complement. Chicken tenders, burgers, fries, and anything else you believe might benefit from a hint of buffalo heat.
If you enjoy the bite, you may slip it into ethnic foods like ramen or as a dip for tacos or quesadillas.
3. Homemade Bang Bang Sauce or Spicy Mayo
If you appreciate the taste of sriracha but can’t handle the intensity, a homemade bang bang sauce or a fast spicy mayo are fantastic alternatives.
You’ll receive a similar taste profile and a hint of spice in your tongue without being too hot. Also, the mayo offers a smoothness that helps disperse the heat on the tongue.
To begin making your sauce, gather your mayonnaise and spicy sauce of choice. It should be a sweet chili sauce found in the Asian cuisine section for bang bang sauce. It has a spicy, vinegary, and sweet flavor profile. When mixed with mayonnaise, it makes an addictive sauce.
To make spicy mayo, combine any hot sauce you have on hand with the mayo until it tastes just right.
The possibilities are infinite. Bang bang sauce is ideal for tossing with your protein at supper; it combines well with shrimp, chicken, tofu, or even vegetables like broccoli. It’s a wonderful dip for sushi, but it can also liven up a fried chicken sandwich or burger.
Harissa is a Tunisian spicy chili paste that focuses on spices rather than vinegar or chili taste, although it may work well as a sriracha alternative in a situation.
It made our list because a little goes a long way in duplicating a comparable taste to sriracha, although being considerably thicker and less acidic.
You should use harissa sparingly since it may be significantly hotter per teaspoon than sriracha. Begin with half a teaspoon, add to your meal, and taste before adding more.
Harissa may be used as a meat rub, added to soups and sauces, or blended with yogurt for a spicy and stimulating dip for vegetables or pita bread.
5. Cayenne Powder
When you are short on time or local grocer is out of most of the aforementioned possibilities, you have a dry item on hand that will suffice: cayenne pepper.
Cayenne pepper is a key component in sriracha, so adding the powdered form to your foods may provide a comparable amount of heat.
It lacks the fluidity and vinegary flavor of sriracha, but a splash of white vinegar may mask the difference.
Cayenne pepper powder should be used sparingly until you know how hot you want it. You may always add more afterwards.
Incorporate layers of nuanced heat into your dishes by adding cayenne pepper into your next spaghetti sauce, creamy soup, or spice combination.
Frequently Asked Questions
Although there is no one-size-fits-all substitution, you may discover a suitable equivalent depending on your degree of heat tolerance and the tastes you want to achieve in your meal.
We’ve addressed some of the most commonly asked questions regarding sriracha substitutes to help you decide which option is best for you.
Actually, Franks Red Hot is something quite different. It’s manufactured in the United States, whereas the sriracha comes from Thailand. Sriracha is a fermented chili and vinegar paste, while it is a thinner, vinegar-based sauce.
Franks Red Hot sauce is frequently blended with butter to make Buffalo sauce, whereas sriracha is most commonly used as a condiment on its own.
Sun-ripened jalapeño peppers are the key component in sriracha. These ingredients are fermented and mixed with garlic, vinegar, salt, and sugar to make this unique condiment sauce. It has no artificial colors or water added to it.
Sweet chili sauce is a moderate replacement for sriracha, albeit it has a considerably sweeter taste profile than sriracha. Tabasco and Frank’s Red Hot have comparable heat levels, but are more vinegary.
If you like the taste of sriracha but can’t stand the intensity, consider adding a touch of mayo, lemon, lime, or pineapple juice to balance the heat and acidity and soften it down.
With spicy dry ingredients, you may produce a comparable heat profile and taste in any meal. Cayenne powder, chili powder, chili flakes, chipotle powder, paprika, and black pepper may be used to add heat to a meal.
Several chili pastes are similar to sriracha, but they are not the same. Chili garlic paste is comparable to Sambal Oelek, but thicker and has less vinegar flavor.
Then there are hundreds of different chili pastes, such as Harissa, an African variation we covered earlier in our list.
Although all of these pastes include chilis, and many may also contain garlic, they lack the bite from the vinegar or fermentation that sriracha provides.
Sauces Linked to:
- Substitutes for adobo sauce
- Alternatives to liquid smoke