Jamie Magazine
By Andy Harris
Sriracha
40 mins
Not Too Tricky
makes 225g
About the recipe
Commercial versions of this fiery chilli sauce are found on tables across Thailand. We like it with meatballs, noodles and a shredded cabbage, carrot, cucumber, mint and coriander salad. It will keep in the fridge, in a sterilised jar, for up to 2 weeks.
Recipe From
Ingredients
2-3 tablespoons palm sugar
100g long red chillies
75g bird’s eye chillies
12 cloves of garlic
150ml distilled vinegar
Method
- Deseed and chop all the chillies, then peel and roughly chop the garlic.
- Put all the ingredients in a saucepan, starting with just 2 tablespoons of palm sugar. Add 150ml water and bring to the boil then simmer gently for 10 minutes, or until the chilli and garlic are quite soft and the liquid has reduced by about half.
- Use a stick blender or a liquidiser to whiz the sauce until smooth, then taste and add more palm sugar, if needed.
- Return to a low heat to cook for 5 to 10 minutes, until the sauce is a deep red and slightly reduced. Add a splash of water if you want it thinner.
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