Sriracha Sauce

  • 06 Jun - 12 Jun, 2020
  • Mag The Weekly
  • Cookery

Ingredients

· 600 g red chillies

· 10 garlic cloves

· 4 teaspoons sea salt

· 4 tablespoons of rice vinegar

· 2 tablespoons of fish sauce

· 75 g brown sugar

· 75 g caster sugar

Method

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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