This recipe first appeared on the Great British Chefs website.
Some condiments – ketchup being a prime example – are not worth the bother of making at home, while others improve on the original by 100%. Reader, it is stupendously good. I hadn’t realised before I made it that it’s a fermented product, which is odd. I’ve been making a lot of fermented hot sauces recently but this one is probably my favourite. I can’t stop eating it, particularly with eggs but to be honest, you could slosh it on anything and be very happy. It’s hot, sweet, funky and pungent with garlic. I like to danger-dare myself to eat ever-increasing quantities.
Home Made Sriracha Recipe
Makes approx 1 litre
600g red chillies, stalks removed
10 garlic cloves, peeled
4 teaspoons sea salt
4 tablespoons rice vinegar
2 tablespoons fish sauce
75g soft light brown sugar
75g caster sugar
Put the chillies, garlic, salt and sugar in a blender and whizz to a rough puree.
Pour into a sterilised jar or bowl and cover. Leave to ferment for 3 days, burping each day.
Blend again until very smooth. Add to a saucepan with the vinegar and fish sauce, bring to a simmer and simmer a few minutes, then pour into sterilised jars.