Home-made Fermented Sriracha Sauce
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.
|200g/7oz||fresh hot red chillies, chopped|
|150g/5oz||red (bell) peppers, deseeded and chopped|
|4||garlic cloves, peeled|
|1 tsp||sea salt (flakes or crystals)|
|1 tbsp||nam pla (Thai fish sauce)|
|2 tbsp||rice vinegar|
You will need: a blender, food processor or food chopper and a 350ml/12fl oz sterilized jar or bottles.
Prep: 20 minutes. Ferment: 5 days. Cook: 20 minutes.
1. Blitz the chillies, red peppers, garlic, sugar and salt in a blender, food processor or food chopper until you have a coarse paste.
2. 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.
3. Uncover and stir the mixture, then cover again with cling film. Repeat this once every 24 hours for 3 more days.
4. 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.
5. 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.
6. 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.