Sriracha is a very popular hot sauce these days and for very good reason. It's very easy to make at home and fermenting the chilies adds an extra layer of flavour that blows the socks off store-bought, cheap vinegar soaked hot sauce. We use Sriracha as a daily condiment on everything from frittatas to roast potatoes, so we prefer it not be super hot. And for this reason, we've found that Fresno chillies work well - their sweetness provides a good balance of flavour and spiciness. However, Jalapeño or Serrano chillies work too.
(makes around 500ml)
30 chillies (Fresno, Jalapeño or Serrano), remove tips, roughly chopped, deseed 90% if you prefer a milder version
4 cloves garlic, peeled and roughly chopped
thumb-sized piece of ginger, peeled and grated
3 tablespoons raw unrefined sugar
1 ½ teaspoons fine sea salt
1/2 cup apple cider vinegar (optional)
1 litre fermentation jar
500ml glass bottle with lid
Wash your fermentation jar and glass bottle. Dry thoroughly.
Add the chillies, garlic, ginger sugar, and salt to a food processer and blend for 3 - 4 minutes or until a fine paste forms.
Transfer mixture to a clean glass jar, screw the lid on loosely and leave in a warm place out of direct sunlight, for 3-5 days.
After 3-5 days you will notice little pockets of air in the mixture, this is what you are after. Transfer mixture to a blender, along with the vinegar and blend to a smooth paste.
Pass through a sieve (set over a bowl), and do your best to extract as much of the liquid as you can using the back of a metal spoon. Discard the solids and pour the chilli sauce into a clean glass bottle.
Refrigerate and use within a few months.