what is sriracha sauce?
This bright red, hot sauce is made from red chili peppers, garlic, vinegar, salt, and sugar. The sauce is hot and tangy with just a hint of sweetness, and I must admit, I am absolutely addicted to it!
Sriracha sauce is often served as a condiment in Thai, Vietnamese, and Chinese restaurants. And the plastic green lidded Rooster bottle it is sold and served in has become as iconic as the sauce itself.
There is some debate over the ethnicity of the sauce. The most popular brand is manufactured in the United States by Huy Fong Foods, which is owned by a Vietnamese immigrant, and named after the local hot sauces in the small town of Sri Racha in Thailand.
sriracha…good for my gut?
It certainly can be! This particular technique for making Sriracha involves a fermentation period of around about a week to 10 days. This is called lacto-fermentation, it is a process in which bacteria convert sugars into lactic acid which acts as a preservative.
The resulting peppers gain the secondary flavors you get when food is allowed to acidify in natural conditions. Your simple chili becomes pleasantly sour, even umami-rich in some cases, and gets loaded with probiotics and beneficial gut flora which is a great added bonus!
can I not just buy it from the shops?
Of course you can! and there are now a number of brands available in most of the big Supermarkets. However, for me….they just don’t taste as good!
What should I eat it with?
As far as I am concerned you can eat this sauce with just about anything! Here are a few ideas though:
- Mixed into a Stir Fry to add heat
- stirred into Mayonnaise or Soured Cream to create a spicy dip
- As a marinade for meat or poultry
- In soups or Stews – it is often served with Pho in Vietnamese restaurants
- drizzled into stuffed Pittas, or flatbreads
- Slathered over just about anything that comes off a BBQ
- Amazing on eggs! Scrambled, fried or poached – the tangy, spicy flavour of the sauce is a perfect balance
- Mixed into some Thai style fish cakes
- Instead of Tabasco in a Bloody Mary
- …..Honestly, the list is endless!
So go on then…how do I make it?
That’s the beauty! The only downside with making this sauce, is that you have to accept you are going to have to wait a week or so before you can finally enjoy it!
- Purchase a good selection of chillies, it is traditionally made with Red Serrano or Jalapeno style chillies, however, I like to experiment a bit and have often include Scotch Bonnet or Birdseye chillies. There are also a wide range of chillies available online which may also help you experiment for the ultimate flavour! Try South Devon Chilli Farm who have a fantastic range.
- Blitz up the chillies, garlic, good quality salt and some sugar in a food processor to a thick pulp.
- Tip out into a bowl, cover with clingfilm and allow to sit in a cool dry place for around a week to 10 days. (ensure that you stir the pulp each day – after a day or so you should start to see bubbles of CO2 forming within the sauce – this means that the fermentation process is working!)
- After the fermentation process, tip the ingredients into a blender and whiz up until the entire mixture is really smooth – it will also take on a really vivid, bright red colour.
- Sieve this mixture to remove any seeds that are left – this will leave you with a really smooth shiny sauce.
- Add Raw Unfiltered Apple Cider Vinegar to taste.
- Depending how thick you would like your finished sauce to be, you can also add half a teaspoon or so of Xanthum Gum to thicken – this is a gluten free thickening agent – be careful though as too much will ruin your sauce! (I made that mistake once!)
Try this sauce with:
This red hot chilli sauce will blow your mind - experiment with different types of chillies and fermentation periods to get the ultimate flavour. Store the sauce in air tight kilner jars or bottles and store in the fridge. Due to the fermentation process it should quite happily last for 4-6 months (although it never lasts anywhere near that long in our house!!! Enjoy
- 700 grams Red Chillies Feel free to use a few different types
- 10 grams Maldon Sea Salt
- 3-4 cloves fresh Garlic
- 1 tsp Cane Sugar
- 2 tbsp Raw Apple Cider Vinegar
- 1/2 tsp Xanthum Gum (Only if needed)
- Step 1 Remove the stalks from the chillies and add to a food processor with the salt, garlic and sugar and blitz up until it forms a thick pulp.
- Step 2 Pour into a bowl and cover with cling film. Leave in a cool dry place for a week to 10 days. Remove cling film and stir daily. After a few days you should start to see CO2 bubbles forming. This means the fermentation process has started.
- Step 3 Remove pulp from the bowl and add to a blender with the vinegar (I used a nutri bullet, but a stick blender would be just as good). Blend to a really smooth sauce.
- Step 4 Put the mixture through a sieve to get rid of any remaining seeds.
- Step 5 Check for consistency, if you would like it a little thicker, add a small amount of xantham gum (less than 1/2 tsp) which will bring it together nicely.