Hot Sriracha Sauce

For those of you who love hot sauces, this is it!

I have already said how I love sauces and hot spicy food, so this is a winner for me. Make ahead and use sparingly at first, until you acquire the flavour!

This sauce originated in Vietnam and has been embraced by the culinary world. It is now used worldwide.

Makes about 500 ml

• 500 g red chilli peppers; remove stems, and cut into quarters
• 4 cloves of garlic, quartered
• 2 shallots, roughly chopped
• 2 spring onions, roughly chopped
• 25 ml sunflower oil
• 1 x 410 g tin tomato purée
• 15 ml fish sauce
• 45 ml rice vinegar or apple cider vinegar
• 45 ml soft brown sugar or 60 ml honey
• 50 ml water

1. Place chopped chillies into the bowl of a food processor fitted with the double-knife stainless-steel blade. Process for a few seconds or until chillies are finely minced. Remove.

2. Process the garlic, shallots and spring onions until finely chopped.

3. Add oil to a frying pan on medium-high heat. Add the garlic and onion and cook for about 1 minute or until onions are just transparent. Add chillies and the tomato purée; bring to a simmer lower the heat.

4. Add fish sauce, rice vinegar and sugar; mix well.

5. Cook for about 5 minutes. Remove from the heat and allow to cool completely.

6. Transfer the sauce to a blender, or use a stick blender; blend until the sauce is smooth and the pepper seeds and skins have been
completely incorporated.

7. Taste the sauce; add more sugar, fish sauce or vinegar, to taste.

8. If the sauce is very thick, add 50 ml water to thin it.

9. Blend again; pour into a sterilized jar or container.

10. Refrigerate for up to 1 month.

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