Sriracha sauce

Sweet, spicy and seriously addictive

Ingredients

600g of red chillies, stalks removed

10 garlic cloves, peeled

4 tsp sea salt

4 tbsp of rice vinegar

2 tbsp of fish sauce

75g of soft light brown sugar

75g of caster sugar

METHOD

Put the chillies, garlic, salt and sugar in a blender and whizz to a rough purée

Pour into a sterilised jar or bowl and cover. Leave to ferment for 3 days, removing the lid to allow the air to escape each day

Transfer to a blender and blitz again until very smooth. Add to a saucepan with the vinegar and fish sauce, bring to a simmer and cook for a few minutes

Taste and adjust seasoning, then pour into sterilised jars. The sauce will keep in the fridge for 2–3 months