Sriracha Sauce

  • 30 Mar - 05 Apr, 2024
  • Mag The Weekly
  • Cookery

· 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

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.