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
I’m all for convenience, but when I’ve got time to spare and fancy getting down to it in my kitchen, nothing beats homemade. Here’s my ultimate recipe for a rustic, made-with-love spicy sriracha sauce.
WATCH THIS RECIPE
Homemade Thai Sriracha Sauce
PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
Makes 3 cups
Ingredients
Steps
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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.
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Strain the mixture, reserving the cooking liquid and the vegetables.
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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.
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Simmer for another 5 minutes. Then pour into sterilised jars and store in the fridge for up to 6 months.
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Notes:
– You could use cayenne, fresno, serrano or jalepeno chillies, whichever you prefer and can find at your grocer or supermarket
Editor’s picks from the shop
My only sriracha
This would be my only sriracha ever. Better than any store bought. Love it
Delicious but…
This recipe is delicious. However, if you want to make it you should know that A) it will make far more than three cups. I filled five jars, and B) the only way that it takes ten minutes to prep is if the vegetables are already prepared. It took two people over an hour to prepare the vegetables before even getting to the cooking stage.
It was totally worth it, though!