Sriracha
Directions
- 1Take the tops of the chillis, add to a blender with everything apart from the vinegar and blend to a pulp.
- 2Take the tops of the chillis, add to a blender with everything apart from the vinegar and blend to a pulp.
- 3Take the tops of the chillis, add to a blender with everything apart from the vinegar and blend to a pulp.
- 4Add this to a clean jar and store in a dark room temperature place for at least 3 days, I did 4 this time which worked well you can leave it much longer to ferment.
- 5Add this to a clean jar and store in a dark room temperature place for at least 3 days, I did 4 this time which worked well you can leave it much longer to ferment.
- 6Add this to a clean jar and store in a dark room temperature place for at least 3 days, I did 4 this time which worked well you can leave it much longer to ferment.
- 7When the ferment is complete there will be plenty of bubbly action so you know it’s ready. Add this back into a blender with the vinegar and blitz again.
- 8When the ferment is complete there will be plenty of bubbly action so you know it’s ready. Add this back into a blender with the vinegar and blitz again.
- 9When the ferment is complete there will be plenty of bubbly action so you know it’s ready. Add this back into a blender with the vinegar and blitz again.
- 10Pass through a sieve pressing out as much liquid as you can then add to a pan and reduce to a nice coating consistency.
- 11Pass through a sieve pressing out as much liquid as you can then add to a pan and reduce to a nice coating consistency.
- 12Pass through a sieve pressing out as much liquid as you can then add to a pan and reduce to a nice coating consistency.
- 13Chill and store in a clean jar/bottle
- 14Chill and store in a clean jar/bottle
- 15Chill and store in a clean jar/bottle
Ingredients
- 500 g red chillies
- 500 g red chillies
- 500 g red chillies
- 8 garlic cloves
- 8 garlic cloves
- 8 garlic cloves
- 1 tbsp salt
- 1 tbsp salt
- 1 tbsp salt
- 1 tbsp caster sugar
- 1 tbsp caster sugar
- 1 tbsp caster sugar
- 2 tbsp dark brown sugar
- 2 tbsp dark brown sugar
- 2 tbsp dark brown sugar
- 100 ml water
- 100 ml water
- 100 ml water
- 90 ml white vinegar
- 90 ml white vinegar
- 90 ml white vinegar
Equipment
knifeblenderjarsievepan