Sriracha Sauce

AuthorGeo FoodsCategory

Ingredients

 600 g red chillies
 10 garlic cloves
 4 tsp sea salt
 4 tbsp rice vinegar
 2 tbsp fish sauce
 75 g brown sugar
 75 g caster sugar

Preparation

1

Put the chillies, garlic, salt and sugar in a blender and whizz to a rough purée. Pour into a sterilised jar and cover. Leave to ferment for three 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 vinegar and fish sauce, bring to a simmer and cook for a few minutes. Taste and adjust the seasoning, then pour into jars. The sauce can be stored in the fridge for three months.

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Ingredients

 600 g red chillies
 10 garlic cloves
 4 tsp sea salt
 4 tbsp rice vinegar
 2 tbsp fish sauce
 75 g brown sugar
 75 g caster sugar

Directions

1

Put the chillies, garlic, salt and sugar in a blender and whizz to a rough purée. Pour into a sterilised jar and cover. Leave to ferment for three 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 vinegar and fish sauce, bring to a simmer and cook for a few minutes. Taste and adjust the seasoning, then pour into jars. The sauce can be stored in the fridge for three months.

Sriracha Sauce

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