Blitz the chilli, garlic, sugar and salt in a food processor along with the water
Pour into a jar and cover with muslin/cheesecloth and leave for 5 days
Stir every day and remove any mold then recover the jar with the cloth
Add the vinegar and fish sauce and blitz in food processor to mix thoroughly
Press the sauce either through a moule veggie grinder or use a metal sieve and press through with a wooden spoon
Heat the sauce in a pan till boiling then simmer for about 5 minutes till it thickens
pour into a sterilised bottle
Video
Notes
This recipe makes approx 300ml of sriracha sauce. I have measured the calories etc as a 1tbsp serving (about 15ml).Use your homemade hot sauce on everything from Thai food to mayo, burgers, BBQ and so much more.This will keep for up to 6 months in the fridge.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword chilli sauce, sriracha sauce
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