Homemade sriracha
- Preparation and cooking time
- Total time
- plus 5 days fermenting
- Easy
- Makes 2 x 250ml bottles
Skip to ingredients
- 300g red chilliesstalks cut off and roughly chopped
- 200g red peppersseeded and roughly chopped
- 4 cloves garlicpeeled
- 2 tsp sea salt flakes
- 75g soft light brown sugar
- 2 tbsp rice vinegar
- 2 tsp fish sauce
Nutrition: per serving
- kcal11
- carbs2.4g
- sugars2.4g
- fibre0.1g
- protein0.2g
- salt0.3g
Method
step 1
Put the chillies and peppers in a food processor with the garlic, salt and brown sugar and whizz to a rough purée. Put in a glass bowl, cover with clingfilm and leave at room temperature to ferment. It will be a couple of days before you notice any fermentation, but once you see bubbles forming it’s starting. Leave for another 2-3 days, stirring each day.
step 2
Whizz the mixture so that it’s as smooth as possible, then strain through a sieve to remove the seeds. Pour into a pan with the rice vinegar and fish sauce, bring to the boil and bubble until thickened. Leave to cool, then taste and adjust to you liking with extra sugar, fish sauce and rice vinegar. Once cooled, decant into sterilised bottles to give as gifts.
