The 6 Best Sriracha Substitutes (and When to Use Them!)
My dad was a heat-seaker. He was always trying out a new hot sauce, and in restaurants, for better or worse, he would push his gastronomic limits by requesting the hottest possible level for spicy dishes. He was the first person I knew to adopt the now-ubiquitous condiment Sriracha, and he kept a bottle on the kitchen table at all times for adding a little bit of heat to whatever he was eating. Although not one of the spicier hot sauces in his repertoire, he appreciated the subtle, tangy heat for its versatility, and I soon picked up the habit from him. But over the past few years, several Sriracha shortages have made the crimson condiment harder to come by, so I’ve had to find some Sriracha substitutes to use in a pinch. Here are my favorites.
What Is Sriracha?
Originally hailing from Si Racha, Thailand, in the 1940s, what we know of as Sriracha today was popularized by Huy Fong Foods, a California manufacturer owned by a Chinese-Vietnamese immigrant named David Tran, in 1980. The sauce has the consistency and tangy sweetness of ketchup, with an acidic blast of vinegar-soaked red jalapeños, a mild heat (about 1,500 to 2,200 Scoville Units, compared to Tabasco’s 2,500 to 5,000), and a sharp, garlicky back note.
Sambal Oelek
This condiment of Indonesian origin is my go-to substitute for Sriracha because it packs a similarly tangy chili pepper wallop. Sambal is a thick, chunky sauce made from grinding chili peppers with a mortar and pestle and soaking them in vinegar. The similarity of ingredients makes sambal a great choice for adding spice to dishes like curries, stir-fries, and Vietnamese pho. Sambal has a little more firepower than Sriracha, so start with smaller amounts and work your way up.
Chili Crisp
Chili crisp is currently enjoying the kind of moment in the sun that Sriracha experienced over a decade ago, and this extensive category can provide a fitting substitute for the Thai hot sauce. The aromatic, crunchy condiment comes from China, where it is used to season rice dishes, soups, and tofu. A brand like Lao Gan Ma can deliver a similar heat level to Sriracha (but a bit milder), plus a little extra crunch and umami.
Tabasco
Chances are good that you have a bottle of Tabasco lingering somewhere in your pantry. When it comes to bringing the heat to your morning breakfast sandwich or bucket of fried chicken, Tabasco is the perfect Sriracha proxy. Start with a few dashes, as this condiment — made from just peppers, salt, and vinegar — has a higher spice level than Huy Fong Foods’ Sriracha. Other hot sauce brands, like Cholula or Tapatio, bring a similar heat level and will work just as well in this swap.
Crushed Red Pepper Flake
If your goal is to add heat to dishes like pasta sauce, chili, or dips, a pinch of crushed red pepper flake can be a good stand-in for Sriracha. You’ll want to add it earlier in the cooking process to allow the spice to permeate the dish, but take note that a little pinch can deliver a ton of heat. If you’re looking for more of the full Sriracha flavor profile, consider adding a little acid with a splash of vinegar, plus garlic for some extra punchiness.
Harissa
This North African pepper paste combines chilis with aromatics, including spices like coriander and cumin, giving it a more rounded, smoky flavor than Sriracha. Harissa also has a thicker, more paste-like consistency than Sriracha does, making it a good substitute in saucy rubs and marinades.
Fresh Chilis
Sriracha uses red jalapeños as its source of heat, so if you’re all out of rooster sauce, you can easily substitute red or green jalapeños in its place. The result will have a fresher flavor, so to get even closer to Sriracha’s piquant palate, add some chopped garlic and acid, either with citrus or distilled vinegar.