Home Made Sriracha Sauce
You can do this with fresh chillies but I’m using up the leftover pulp from my Smoky Fermented Chilli Sauce.
It’s quick and easy, and another recipe you can fiddle with to make your own.
- 350grams Serrano chillies (substitute red Jalapeños, Cayenne or Fresno), I’m just using the Pulp I saved from the fermented sauce, but I am adding some random fresh chillies from my garden.
- 4 garlic cloves peeled
- ¼ cup apple cider vinegar
- 1.5 Tablespoons tomato paste
- ¼ cup raw sugar (light brown sugar) or honey
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon powdered chilli, (or chilli flakes) do this to taste, if you are using fresh chillies you may not need it.
There are no hard and fast rules here, modify the ingredients to suit your taste, and experiment. I’d encourage you to weigh everything, and take notes though, if you make a killer batch, you will want to make it again!
Normally, you’d put all the ingredients into a food processor and blend till completely smooth. But I often just chop them loosely and squash the garlic, it means I need to simmer it for longer, but if I’m using something hard or woody like Star Anise, Allspice etc, then I need to simmer it longer anyway.
Pour the mix into a saucepan, bring to the boil then gently simmer for 15 minutes.
Allow the mix to cool.
Return the mix to the food processor and blend again.
Pass through a sieve before bottling in sterile bottles.
Use the back of a spoon to force every last bit of smooth sauce out till all that is left is dry pulp.
You’ll be left with a lovely thick sauce
Now just bottle it up, pop on a sexy label and enjoy!