Sriracha - - WEEKEND -

makes 2L

10L unchlo­ri­nated wa­ter 575g salt 2kg long fresh red chill­ies 2 gar­lic bulbs, peeled 600ml apple cider vine­gar (don’t skimp here, use a good or­ganic vine­gar) 400-600g brown sugar (some­times the chill­ies are nat­u­rally sweet and some­times not, so ad­just the quan­tity ac­cord­ingly)

1 Place wa­ter and 500g salt in a large clean bucket. Mix well with your hands to dis­solve the salt, then add the chill­ies and stir well. Cover with plas­tic wrap and a lid and set aside for 10 days. Each morn­ing, open the bucket and give it a good stir, cre­at­ing a vor­tex. 2 Once ready, drain the chill­ies and re­move the stems, then blitz in a food pro­ces­sor with the gar­lic, vine­gar, 400g sugar and most of the re­main­ing salt. You will need to do this in batches, but just make sure you com­bine the batches thor­oughly once blitzed. Ad­just the sriracha with more sugar and salt to taste, com­bin­ing thor­oughly af­ter each ad­just­ment. Trans­fer to ster­ilised jars and store in the fridge. The sriracha will keep for a good 12 months.

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