Sriracha sauce

by Helen Graves
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30
30 minutes

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

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