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.