Sriracha Sauce
Do you like it hot well this is a great addition to any pantry. The perfect condiment to spice it up!
Prep Time 5 mins
Fermentation 7 d
- 1.5 Tbsp Salt
- 600 Mls Water Boiling
- 500 grams Long Red Chilli
- 4 Cloves Garlic
- 150 Mls Rice Wine Vinegar
- 2 Tbsp Brown Sugar
Dissolve the salt in boiling water and set aside to cool
Sterilise a 1 litre jar
Remove stalk from chilli's and place whole with garlic in the jar
Pour over the brine to make sure your chilli's are completely covered
Place lid on top of jar but do not seal as to let the air and gas from fermenting out of the jar
Store at room temperature for 7 days.
After 7 days drain the chillies and garlic. Make sure to reserve the brine. This can be used in other recipes and is just too tasty to discard
Place chillies in a high speed blender with rice wine vinegar and brown sugar. Blend until smooth.
Strain through a fine wire sieve into a sterilised jar. Keep the pulp which can also be added to other recipes for flavour.
Calories: 17kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 528mgPotassium: 85mgFiber: 1gSugar: 2gVitamin A: 238IUVitamin C: 36mgCalcium: 7mgIron: 1mg
Keyword Chilli, Condiments, Hot Sauce, Sauces