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Fresh Sriracha Chilli Sauce
Fresh Sriracha Chilli Sauce is a traditional Thai recipe for a classic version of a chilli, garlic, sugar and vinegar sauce that does not require fermentation to finish. The full recipe is presented here and I hope you enjoy this classic Thai version of: Fresh Sriracha Chilli Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
1 bottle
Rating: 
Tags : Chilli RecipesSauce RecipesVegetarian RecipesThailand Recipes
This is 'cheat' a version of the classic Thai Sriracha sauce that does not require fermentation.
Ingredients:
340g chillies (Fresno, Holland or Cayenne are good), snipped, halved lengthways and coarsely chopped
4 garlic cloves
1 1/4 tsp sea salt
60g Thai or Vietnamese palm sugar, grated (or 2 tbsp light brown sugar)
60ml distilled white malt vinegar
120ml water
Method:
Combine the chillies, garlic, salt, sugar, vinegar and water in a small saucepan. Bring the mixture to a boil over high heat then lower to a vigorous simmer and cook for 5 minutes. Take off the heat and set aside to cool to room temperature. Transfer to a blender and purée until smooth (the mixture should be even and orange-red in colour). As you purée add water by the teaspoon to help get a smooth result.
Place a fine-meshed sieve over a clean bowl then pass the chilli sauce through, pressing down on it with the back of a spoon to extract as much of the liquid as possible. If the mixture is too thick then stir in a little more water.
Set aside for a few hours to allow the flavours to develop before using. Adjust the flavour to your liking by adding more salt, sugar or vinegar then transfer to a jar and refrigerate. It will keep for up to 1 month.
