Creamy Chilli Spicy Dressing

Try this with any of your favourite chilli hot sauces. Use a basic 3:1 ratio of mayonnaise to hot sauce because my homemade Chillie Hot sauce is a matter of choice and personal preferences. Adjust your heat level to your personal tolerance.


  • 3 Tbsp mayonnaise
  • 1 Tbsp homemade ##Sriracha style chilli sauce, Huy Fong Sriracha, Tabasco or any chilli hot sauce
  • 1 tsp lemon/lime juice
  • 1/4 tsp soy sauce (optional)

  1. In bowl, combine ingredients until smooth.
  2. Use as dip or spread for your favourite dishes.

##Chilli Hot Sauce Recipe – Sriracha style


  • 100 grams (~1 cup) Thai red chillies. (Use less if you wish a milder sauce). 
  • 4-5 med. cloves of Garlic (crushed or minced)
  • 2 med Shallots (minced)
  • 1 Tbsp Vegetable Oil
  • 220 gm (15 -16 oz) Tomato Sauce
  • 1 Tbsp Fish Sauce 
  • 3 Tbsp Rice Vinegar
  • 3 Tbsp Sugar


  1. Remove stems of chillies, rinse clean. Blot dry with paper towel, mince the chilli peppers. The smaller the cut, the smoother your final sauce will be.
  2. In a saucepan, heat oil then add minced garlic and shallots. Over medium-high heat sauté for about 1 minute or until light brown and fragrant.
  3. Add tomato sauce and minced chillies. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
  4. Continue simmering sauce for about 5 minutes. 
  5. Remove from heat and allow cooling completely.
  6. Transfer sauce to blender and blend till smooth or until most of the chillie skin and seeds break down- preferably on the “liquefy” mode.
  7. Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth.  

                            Pour into clean, air tight jar and refrigerate. Use within about 1 week.