Sriracha sauce


First published in 2019
Share recipe

Debate is still raging over the exact origins of this Thai hot sauce, and there are several different stories about who invented it. Made from chillies, garlic and vinegar it’s like a spicy, garlicky ketchup and has become something of a cult product. The chillies and garlic are given a brief three-day ferment with some sugar to boost the process a little bit, then blended into the classic smooth sauce we’re familiar with. The homemade product blows the bottled stuff out of the water, and is very simple to make.

This recipe makes about 1 litre.




Put the chillies, garlic, salt and sugar in a blender and whizz to a rough purée
Pour into a sterilised jar or bowl and cover. Leave to ferment for 3 days, removing the lid to allow the air to escape each day
Transfer to a blender and blitz again until very smooth. Add to a saucepan with the vinegar and fish sauce, bring to a simmer and cook for a few minutes
Taste and adjust seasoning, then pour into sterilised jars. The sauce will keep in the fridge for 2–3 months
First published in 2019
Share recipe