Make it as hot or as mild as you like. This is an authentic, traditional recipe for the ever popular Thai Sriracha sauce. You'll be surprised at how easy it is.
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
DIRECTIONS
- 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.
- Strain the mixture, reserving the cooking liquid and the vegetables.
- 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.
- Simmer for another 5 minutes. Then pour into sterilised jars and store in the fridge for up to 6 months.
Notes: You could use cayenne, fresno, serrano or jalepeno chillies, whichever you prefer and can find at your grocer or supermarket
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