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Thai Si Racha

Thai Si Racha

Preservative Free and Gluten Free $ 10.00
This blend is an homage to the authentic flavors of the famous hot sauces of the coastal town of Si Racha, Thailand. It features the pronounced biting heat of the chile, tempered only by the savory mellowness of garlic and the sour acidity of the vinegar.
Size: 2.7 oz
  • Details

    Use this blend in meat and vegetable applications where a good dose of heat is needed. Also, feel free to simply sprinkle this on your eggs in the morning—you won’t regret it.This pungent, deconstructed hot sauce blend is built from Cayenne Chile, Garlic, Vinegar, and Pacific Ocean Sea Salt. It’s spicy, savory, and lively enough to perk up your taste buds.

  • Ingredients

    Handcrafted from Sea Salt, Cayenne Chile, Garlic, and Vinegar Powder.

Sweet & Spicy Thai Bowls

Recipe image


  • Sesame Oil (2 Tbsp)
  • Small Sweet Onion, chopped (1/2)
  • Ground Pork (1 lb)
  • Brown Sugar (3 Tbsp)
  • Thai Si Racha (1 Tbsp)
  • Ginger, ground (1/2 tsp)
  • Rice Vinegar (2 Tbsp)
  • Soy Sauce (1/4 cup)
  • Pinapple, cubed (1/2)
  • Romaine Lettuce, as desired
  • Shredded Carrots, as desired
  • Cucumber, as desired
  • Green Onions, as desired 
  • Limes, as desired
  • Jasmine Rice, cooked as instructed
  • Cashews, as desired
  • Sesame Seeds, as desired


  1. Heat skillet on medium-high heat and add sesame oil. Wait about one minute until oil is hot and add chopped onion. Saute for about two minutes until cooked. 
  2. Add ground pork to the skillet and cook until about three quarters of the way and add brown sugar, Thai Si Racha, and ginger, about 5-7 minutes. 
  3. When the pork is cooked through, add pineapple cubes, soy sauce, and rice vinegar. Cook for another 3 minutes until sauce thinkens slightly. 
  4. Place cooked pork with rice and romaine in a bowl. Top with fresh squeezed lime, veggies, and nuts as desired. Enjoy!