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Home-made Fermented Sriracha Sauce

by Heather Thomas from The Hot Sauce Cookbook

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.

From the book

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.

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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.

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Method

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.

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From the book: The Hot Sauce Cookbook

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