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Sriracha Sauce

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
Course condiments
Calories 17 kcal


  • High Speed Food Processor


  • 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
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