Sriracha Sauce
The heat of this sauce is determined by the chillies you use
Makes enough for: 380 mls
Ingredients
- 430 g red bell peppers, destemmed, deseeded and pith removed and roughly chopped
- 200 g red seedless pepperito peppers, roughly chopped
- 120 g red chillies, destemmed and roughly chopped
- 200 g coconut sugar
- 10 mls fine salt
- 3 cloves garlic, peeled
- 30 mls rice wine vinegar
- 22.5 mls fish sauce
Method
- Place the bell peppers, pepperito peppers, and chillies into a bowl
- Add the sugar and salt and stir to combine
- Place into a blender, together with the garlic, and blend until it forms a coarse paste
- Add the vinegar and dish sauce and blend to combine
- Tip the ingredients out into a glass bowl or large glass jar, that has a lid
- Make sure there is space between the top of the sauce, and the lid, and place the lid onto your container
- Leave to ferment for 24 hours, remove the lid, stir the ingredients and place the lid back on
- You need to do this for a minimum of 3 days and a maximum of 5 days, depending on how fermented you want your sauce to be
- Place the ingredients into a blender and mix until super fine
- Tip the ingredients into a sieve which is placed over a saucepan
- Once completely strained, press down using the back of a spoon to ensure you have all the sauce
- Place the saucepan onto a medium to high temeprature, and bring to a boil
- Reduce the temperature and leave to simmer for 10 minutes *
- Remove from the heat, and allow to cool before placing into a sterilized glass bottle
- Refrigerate and shake before using
Notes
* at this stage you can adjust the fish sauce and vinegar if you want to.
** See this post on how I sterilize my glass jars.
** See this post on how I sterilize my glass jars.