Hot Chili Sauce – Sriracha
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 680 g chilli pepper (s) (jalapenos), cleaned
- 230 g arlic
- 120 ml white vinegar (no rice vinegar)
- 360 ml water
- 460 g suar
- 6 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Finely puree the chillies, garlic, vinegar and water in a blender. Strain the puree through a sieve into a saucepan, straining the finer solids with it to give the sauce more body.
- Add the remaining ingredients and bring to the boil, stirring occasionally. Reduce the heat until the sauce simmers. Let simmer, stirring occasionally, until the amount has reduced to just under a liter. If you want your sauce to be thicker, just let it cook longer. Season to taste with salt.
- Let the sauce cool, fill into wide-mouth bottles or glasses. Keeps in the refrigerator for up to four weeks.
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