An iconic hot sauce loved around the globe, this simple version of the traditional fermented hot sauce is a lovely home-made substitute.
Ingredients
- 500g Sriracha chilli or red Jalapeno chilli (de-seeded and cored)
- 8x garlic cloves (peeled)
- 4 tbsp soft light brown sugar
- 2 tsp salt
- 1/2 cup rice wine vinegar
Method
- Place chilli, garlic, sugar and salt in a food processor or blender. Process until chilli and garlic are finely chopped.
- Place all contents into a sterilised jar. Seal and sit aside in a dark cupboard for 3-5 days. Check daily. Open jar stir with a clean spoon and reseal. When bubbles start to form, fermentation has started. Continue for another 3-5 days.
- Transfer contents back to a blender or food processor. Add vinegar and blend until smooth.
- Transfer mixture to a small saucepan and bring to the boil.
- Reduce heat and simmer for 20 minutes.
- Allow to cool slightly before straining and transferring to a sterilised jar, bottle or airtight container.
- Store in the fridge for up to 4-6 months.
Optional: Add 1 tablespoon of fish sauce to the saucepan during cooking if required to bring more complexity and flavour to the finished sauce.
