Homemade Thai Sriracha Sauce

HOMEMADE THAI SRIRACHA SAUCE

Homemade Thai Sriracha Sauce

Previous Next OTHER Homemade Thai Sriracha Sauce European Print This
Serves: Makes about 3 cups
Nutrition facts: – calories – fat

Ingredients

800g (28 oz) large red chillies, deseeded and roughly chopped* 

240g (8 oz) garlic cloves, peeled 

4 red capsicum (bell peppers), deseeded and cut into small hunks 

1.5L (50 fl oz) white vinegar 

4 tbsp sea salt 

6 tbsp sugar 

Instructions

STEP 1 

Place the chillies, garlic, capsicum, vinegar and salt into a large pot over high heat. Bring to a simmer and cook for 15-20 minutes or until the garlic is soft. 

 

STEP 2 

Strain the mixture, reserving the cooking liquid and the vegetables. 

 

STEP 3 

Place the vegetables into a food processor and blend to a smooth paste. Pour the chilli paste into a saucepan. Add 2 cups of the cooking liquid and 4 tablespoons of the sugar. Simmer for 5 minutes. Taste and adjust with more vinegar and/or sugar as desired. 

 

STEP 4 

Simmer for another 5 minutes. Then pour into sterilised jars and store in the fridge for up to 6 months. 

 

NOTE 

  • You could use cayenne, fresno, serrano or jalepeno chillies, whichever you prefer and can find at your grocer or supermarket 

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