Fresh sriracha sauce

Fresh sriracha sauce

By
From
Poke
Cooking time
10 mins
Photographer
Matt Russell

Ingredients

Quantity Ingredient
150g jalapeño or fresno chillies, washed and roughly chopped
2 garlic cloves, peeled
11/4 teaspoons sea salt
11/2-3 tablespoons palm sugar
or 11/2-2 tablespoons soft brown sugar
60ml distilled white vinegar
60ml water

Method

  1. Place all the ingredients into a food processor and blitz to a smooth paste. Transfer to a small saucepan and bring to the boil over a high heat, then lower the heat to a vigorous simmer and cook for 5 minutes. Remove from the heat and set aside to cool to room temperature. Decant into a sterilised bottle. This sauce can be kept in the fridge for up to 1 month.
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