Homemade sriracha

Ingredients

• 500 g red chillies, such as ripe red jalapeños or serranos
• 4 cloves garlic, crushed
• 2 tbsp brown sugar
• 2 tsp sea salt
• 250 ml white vinegar
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp vegetable oil

Method

1. Step 1

   Prepare the chillies

   Wash the chillies and remove the stems. For a milder sauce, remove the seeds and membranes too. Roughly chop them into even pieces.

2. Step 2

   Soften

   Heat the oil in a large saucepan over medium heat. Add the garlic and chillies and cook for about 5 minutes, stirring now and then, until slightly softened.

3. Step 3

   Simmer

   Stir in the sugar and salt, pour in the vinegar and bring to a gentle simmer. Turn the heat to low and simmer for 15 to 20 minutes.

4. Step 4

   Blend

   Let it cool slightly, then blend until smooth. Keep your face away from the lid, as the steam stings.

5. Step 5

   Finish

   Return the sauce to the pan over low heat, stir in the tomato paste, soy sauce and lime juice, and simmer for another 10 minutes. Taste and adjust the salt, sugar or lime.

6. Step 6

   Store

   Cool to room temperature, then pour into a clean jar or bottle and keep in the fridge for up to a month.