DIY Sriracha Sauce Recipe


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I couldn’t get a picture of a full jar… because full jars of this beautiful nectar don’t exist in our house.

Cue the excitement and the inevitable sriracha crack fiends jonesing for their next fix.  Now, I can’t pronounce that word, mind you, so it comes out as sh-rr-rr.  Much more fun to say after a few beers.

Anyhow, N and I decided to give it a go after hearing so much about and we LOVED it.  Spicy, savoury, tangy… it was like a bunch of chilli thugs kicking you in the taste buds prison style.  Because of its potency, it took us ages to get through one of the massive bottles.

One day, while browsing around online, I found a recipe for homemade sriracha.  I passed it on to the chef (aka N) who had a look and approved the idea.  That weekend, we made our first batch.  It was AMAZING.  It was better than the real stuff… plus ours had the added benefit of us knowing exactly what went into it… which is actually pretty important. We’ve played around with the recipe since.. made it our own.  Some batches were milder, more garlicy and such.  The batch we’re on now is insanely hot but totally delish.

Without further ado, it’s recipe time!

N’s Cray Cray Chillay Sauce (makes two jars)

  • 170g red chillies
  • 170g green chillies
  • 7 garlic cloves
  • 2 teaspoons Maldon sea salt
  • Half a cup balsamic vinegar
  • Half a cup white wine vinegar
  • Half a cup rice vinegar
  • 3 tablespoons clear honey
  • 1 tablespoon dark brown sugar

De-seed chillies and roughly chop them up.  If you like it super spicy, leave the seeds and membrane in as that’s where all of the heat is.  We’ve done it both ways and it really is just a matter of how hot you like it.

Throw everything together in a jar with the exception of the honey and leave to sit overnight.

After everything’s had a good long soak, toss it all into a blender/food processor and whack it up on high until nice and smooth (though we do like ours with a bit of texture… personal preference).

Add honey a bit at a time to sweeten/reduce heat to taste.  3 tablespoons is what we usually end up with more or less.

Pop the mixture into a resealable container like Tupperware or a jar and put it in the fridge.  It should keep up to a month… but it won’t last that long.  Trust me.

Our recipe is based off of the one from the excellent food blog Blue Kale Road but we’ve tweaked ours to taste and changed/added a few ingredients. Give it a go and let me know what you think!  Tomorrow I’ll be posting a recipe that includes our Cray Cray Chillay Sauce… and it’s super yum-a-lish.  Don’t miss it!

steph2

If you’re interested in getting in touch, tweet me at @stephanie_khani or @londondiaries1.  Alternatively you can email me at emailthelondondiaries [at] gmail.com.

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