How to make your own sriracha chilli sauce
This hot sauce needs to be made ahead and may sound time-consuming but it is very simple and this recipe will leave you with about one litre of extra sriracha that can be used in anything from a fish taco to a pasta sauce.
Ingredients
5L water (preferably unchlorinated)
250g salt
1kg long red chillies
1 bulb garlic, peeled
300ml apple cider vinegar
200g-300g brown sugar
Method
Place the water and the salt in a large container. Mix well to dissolve the salt. Add the whole chillies and stir well. Cover with plastic wrap and a lid and set aside for 10 days. Each morning, open the container and give it a good stir.
After 10 days, drain the chillies and remove the stems. Blitz in a food processor with the garlic, vinegar and sugar. Add more sugar and salt to taste if needed.
Transfer to sterilised jars and store in the fridge. Sriracha will keep for up to 12 months.
Serving suggestion: Drizzled over our spanner crab omelette.
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Original URL: https://www.watoday.com.au/goodfood/recipes/how-to-make-your-own-sriracha-chilli-sauce-20180202-h0si5l.html