Sriracha Sauce
  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

Course🧅Condiment

Diets🌾Gluten-free...

Category🥫Sauce

CuisineAsian

Occasions🍗Barbecue📆Everyday🌶️Spicy Food Lovers

Season🔁Year-round

DifficultyEasy ⏰ 15m

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