Don’t have this special hot sauce, or realized you’re all out while you’re cooking? Here’s the best Sriracha substitute to use in cooking.
Making a recipe that calls for Sriracha hot sauce and don’t have it? Or shopping at the store and the shelf is empty? Don’t worry, there are a few other hot sauce options that are suited for the task.
Sriracha is a hot sauce that originated from Thailand made of chile peppers, vinegar, garlic and sugar (read more about its origins here). It became very popular in the US in the 2010s, often used in Thai or Japanese-style dishes, used to top fried rice, or mixed into spicy mayo.
Best Sriracha Substitutes
Don’t have it on hand, or the grocery store is all out? Here are the best hot sauces to use as a Sriracha substitute.
1. Chili garlic sauce
The best Sriracha substitute? Garlic chili sauce. You might see this condiment on the table at Thai or Japanese restaurants. It’s similar to Sriracha but with a thicker and chunkier texture, made with chilies and lots of garlic. It tastes a little brighter than Sriracha and has more nuance. It lasts for months and is absolutely worth adding to your fridge!
2. Sambal oelek
Another great Sriracha substitute? Sambal oelek. Sambal oelek is an Indonesian chili sauce made of chili peppers, garlic, ginger and lime. In fact, it shares many of the same ingredients as Sriracha! However, it has a chunky texture and little to no sugar.
What about heat level? Sambal oelek is relatively as spicy as Sriracha, but because it has less sugar it may taste slightly spicier. Both rank around 2,000 Scoville units (a measure of spiciness).
3. Gochugjang
A final Sriracha substitute? Gochugjang. Gochugjang is a spicy Korean fermented condiment, made with chili powder, rice and fermented soy beans. It has a developed, nuanced flavor and is popularly used in the Korean rice dish, bibimbap. Gochugjang can vary in heat level, so use it to taste.
4. Hot sauce plus ketchup
The hack that gets you close. Mix 3 parts hot sauce (Cholula, Frank’s, Tabasco) with 1 part ketchup and a pinch of garlic powder. This helps to mimic the thicker texture and sweetness of Sriracha.
5. Chili crisp
If you have it on hand, it has a different texture but it’s a good spicy swap. I’d use slightly less; more like half the amount of Sriracha.
6. Harissa
This is North African and has a different flavor, but it works in things like marinades or spicy may. You can use about ¾ the amount.
