Vegan Fermented Sriracha Hot Sauce Recipe

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Phil Pearce

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This is a traditional Thai chilli sauce that should be sweet, spicy, garlicky and tangy. Enjoy with everything.

Ingredients:

  • 250g Red Thai Chillies – the short fat ones (not birdseye)
  • 125g Long red Chillies
  • 5 cloves garlic – peeled
  • 1 tablespoon light brown sugar
  • 1 teaspoon white sugar
  • 1 Tablespoon sea salt
  • 100ml water
  • 120ml distilled white vinegar (use only this vinegar).

Method:

Cut chillies in half lengthways and scrape out the seeds with the back of your knife. 

Place the chillies and seeds in a high powered blender with both sugars, garlic, salt and water. Blend until smooth. Transfer this mixture into a large sterilised glass jar and cover with cling film and place in a cool dark place for 3-5 days stirring once a day. The chilli mixture will start to bubble and ferment. You may need to scrape down the sides during this process. It is very important to stir every day.

After your fermentation period has finished, return the fermented chilli mix to the blender along with the distilled white vinegar, blend until smooth. Now strain this mix through a fine sieve into a saucepan and push as much of the pulp through the sieve as you can. Discard the remaining seeds and skin left in the sieve.

Heat this sauce on a medium heat for 5 – 10 minutes and reduce until your desired thickness. Transfer your sauce to sterilised bottles and enjoy with everything!



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