Recipes>Chilli Recipes
Home-made Fermented Sriracha Sauce
by Heather Thomas from The Hot Sauce Cookbook
approx. 300ml/½ pint (1¼ cups)
Learn how to make sriracha at home using the traditional method of fermentation and start adding this popular and flavour-packed hot sauce to your cooking.
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The Hot Sauce Cookbook
Heather Thomas
The Hot Sauce Cookbook
A hot sauce bible with 60 recipes that pack a punch
Make your own hot sauce at home
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Introduction
Sriracha has gone from a little-known hot chilli sauce to a global gastronomic phenomenon in just a few years. Here’s a recipe you can make yourself at home.
Tags
Ingredients
| 200g/7oz | fresh hot red chillies, chopped |
|---|---|
| 150g/5oz | red (bell) peppers, deseeded and chopped |
| 4 | garlic cloves, peeled |
| 60g/2oz | palm sugar |
| 1 tsp | sea salt (flakes or crystals) |
| 1 tbsp | nam pla (Thai fish sauce) |
| 2 tbsp | rice vinegar |
Essential kit
You will need: a blender, food processor or food chopper and a 350ml/12fl oz sterilized jar or bottles.
Method
Prep: 20 minutes. Ferment: 5 days. Cook: 20 minutes.
Blitz the chillies, red peppers, garlic, sugar and salt in a blender, food processor or food chopper until you have a coarse paste.
Transfer the mixture to a glass bowl and cover with cling film (plastic wrap). Set aside at room temperature (not in the fridge) for about 2 days until it starts to ferment and bubbles appear.
Uncover and stir the mixture, then cover again with cling film. Repeat this once every 24 hours for 3 more days.
Pour the fermented mixture into a blender and blitz until smooth, then strain through a fine sieve, pushing it through with a spoon, into a small saucepan.
Add the nam pla and rice vinegar and bring to the boil. Reduce the heat and let the sauce bubble away (not too gentle a simmer) for 10–15 minutes or until it reduces and thickens. Remove the pan from the heat and leave to cool.
Transfer to 350ml/12fl oz sterilized jar or bottles, then cover with a seal or screwtop lid. Store in a cool, dark place. After opening, it will stay fresh in the fridge for up to 4 weeks.
OR YOU CAN TRY THIS…
– If you don’t have palm sugar, use soft light brown sugar or even granulated instead.
– You can substitute any white vinegar for the rice vinegar.
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