Fermented sriracha sauce

Fermented sriracha sauce

By
From
Poke
Photographer
Matt Russell

Ingredients

Quantity Ingredient
150g jalapeño or fresno chillies, roughly chopped
2 garlic cloves, peeled
11/4 teaspoons kosher or 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 the jalapeños or chillies, garlic, salt, sugar, vinegar and a couple of tablespoons of the water in a food processor and blitz to a smooth paste.
  2. Transfer to an airtight container or jar, cover with cling film (plastic wrap) and place in a cool, dark location for 3–7 days – the longer you leave it, the more acidic it will become. Give it a stir every day or so, remembering to re-cover it.
  3. Pass the sauce through a strainer to get rid of the hard bits, then transfer to a small saucepan. Bring to the boil over a high heat, then lower the heat to a vigorous simmer and cook for 5 minutes. At this point you can add extra sugar or vinegar to taste. Remove from the heat and set aside to cool to room temperature. Decant into a sterilised bottle and store for up to 6 months. Once opened, keep in the fridge.
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