Sriracha sauce
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Sriracha has developed a serious cult following in recent years, but this recipe means you can make the Thai sauce from scratch at home. Fermenting the chillies for three days is the key to developing the sweet, hot, tangy flavours that have made this such a popular condiment. Take a look at all of Helen's hot sauce recipes here.
Ingredients
- 600g of red chillies , stalks removed
- 10 garlic cloves , peeled
- 4 tsp sea salt
- 4 tbsp of rice vinegar
- 2 tbsp of fish sauce
- 75g of soft light brown sugar
- 75g of caster sugar
Equipment
- Food processor or blender
- Sterilised 1l jar
- 250ml jam jar (4)
Method
1
Put the chillies, garlic, salt and sugar in a blender and whizz to a rough purée
2
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
3
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
4
Taste and adjust seasoning, then pour into sterilised jars. The sauce will keep in the fridge for 2–3 months
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Sriracha sauce
