Roland Sriracha Chili Sauce

If you are a fan of spicy condiments like me, you must have tried the Roland Sriracha chili sauce. It’s not only spicy but so flavorful that it enhances the taste of almost all dishes. I especially liked the vibrant red color and bold garlicky kick of this sauce. Usually, the Roland’s version of sriracha has a slightly tangy and medium-spicy taste. I often pair it up with my noodles and grilled meats.

There are ways in which you can increase or decrease the heat of this sriracha sauce. For that, you have to make it by yourself, which is super easy. You just need red bell peppers, sugar, vinegar, and some other ingredients that are super available. So let’s start with its recipe process.

Know About Roland Sriracha Chilli Sauce

Roland Sriracha chili sauce is a classic hot dip that goes well with almost all Asian dishes. It’s mainly made from sun-ripened red chili peppers, vinegar, garlic, sugar, and salt. Its balanced heat level and smooth consistency make it not only an ideal condiment but also a flavorful ingredient for other recipes. For homemade versions, it’s easy to customize the heat of the sauce as per your preferences. 

Ingredients You Need

Make sure you have all these listed ingredients to make your homemade Roland sriracha sauce.

Salted Red Chilli Pepper

By salted red chili pepper, we mean salt combined with red chili pepper. Use 1 cup of it. This will be the primary ingredient of the sauce that will add heat and color to the .

Water

½ cup of water will be enough to adjust the sauce’s consistency. 

Sugar

To adjust the sweetness of the sauce, use 2 tablespoons of sugar.

Garlic

For a pungent and savory flavor, use 4 cloves of garlic.

White Vinegar 

To preserve the flavor and add acidity, you will need 2 tablespoons of white vinegar.

Lemon Juice 

For tartness and light preservation, use 1 tablespoon of lemon juice.

Xanthan Gum (Optional)

If you prefer thick sauce, use xanthan gum of ¼ teaspoon.

How To Make Roland Sriracha Chili Sauce With 6 Simple Steps?

So we are all set with the ingredients with the required amount. Now it’s time to hop int the steps.

Step 1

Start with washing the salted red chili peppers. Remove their stems. Then peel the garlic cloves and chop them roughly.

Step 2

Now put the chili peppers, garlic, sugar, and water into the food processor. Blend all of them to make a smooth paste.

Step 3

Pour the paste or the mixture into a saucepan. Add white vinegar and lemon juice into it. Stir the mixture over a medium flame. 

Step 4

Then let it simmer for 10 to 15 minutes. Meanwhile, you have to stir it constantly after some time. If the mixture thickens and the smell of raw garlic mellows, it means your sauce is going to be very tempting.

Step 5

If you want a thicker texture, add xanthan gum to this garlicky hot sauce. Then let it simmer for 2 more minutes.

Step 6

Now, let the sauce cool completely. Once it cools down, pour it into a sterilized bottle or jar. Refrigerate it and use it within 3 weeks for a better taste.

Best Dishes to Use with Sriracha Chili Sauce

• Grilled chicken 
• Shrimp stir fry
• Pho or Ramen
• Scrambled eggs
• Burgers and Sandwiches
• Fried rice
• Fish tacos
• Spring rolls
• Vegetable dumplings 
• BBQ marinades

Special Tips 

• If you want the sauce to be super smooth, blend it again after cooking.
• Store the sauce in the fridge for up to 2 weeks to get the best flavor. 
• Use smoked paprika if you want a smokier and deeper profile.
• One teaspoon of fish sauce can give an umami-rich flavor.

How To Adjust Heat Levels

Different people have different taste buds and can handle different spice levels. For them, we have some customization options to adjust the heat of the Roland hot sauce.

Mild version: For a mild heat, remove all seeds from the chili and use half the amount of the chili. Or you can use red bell peppers instead of chili. This will give a sweeter blend.

Medium version: Roland’s original itself has a medium heat. You can make it for your recipe too by keeping half of the seeds from chilies. Make sure you are using a mix of hot and mild chilies. 

Hot version: For the hot version, use all the seeds from the chilies. You can also use hotter chilies, like habaneros. Slightly reduce the sugar content too so that the spice dominates the sauce.

Conclusion 

Roland Sriracha chili sauce is a must-have for any spice lover’s pantry. If you can give it the right level of sweetness and tang with the chili and garlic flavor, it’s going to beat the shop’s ones for sure. You can easily use Roland’s sauce as a dip, drizzle, or marinade. If you want to preserve the sauce for a long time, use potassium carbonate of up to ¼ teaspoon. It acts as a preservative that store-bought Roland sauces have. 

Let us know if you have tried out this recipe and how your experience was!

FAQ

What Are the Ingredients in Roland Sriracha Chili Sauce?

Roland Sriracha ingredients contain salted red chili pepper, sugar, water, garlic, lemon juice, xanthan gum, and sometimes potassium carbonate. Potassium carbonate is a preservative and can be used to preserve the sauce for a long time. 

How Does Roland Sriracha Compare to Other Brands?

Roland Sriracha is often compared to Huy Fong Sriracha. It’s because Roland Sriracha was once a supplier for Huy Fong Sriracha. Some public even consider Roland to be the copycat version of Hoy Fong. While some public has always admired the taste of Roland Sriracha. 

Is Roland Sriracha Chili Sauce Gluten-free?

I do consider Roland Sriracha gluten-free. It contains all-natural ingredients, like spices and chilies that are sun-ripened.

Where Can I Buy Roland Sriracha Chili Sauce?

Many online retailers sell the best Roland spicy chili sauce. Such as Walmart, Amazon, and Target.