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Sriracha
0 Likes
Total Time:
40 minutes
Spicy Thai chili sauce pairs perfectly with meatballs and noodle salad, lasting up to 2 weeks in a jar in the fridge.
Ingredients:
  • 2-3 tablespoons palm sugar
  • 100 g long red chillies
  • 75 g bird’s eye chillies
  • 12 cloves of garlic
  • 150 ml distilled vinegar
Instructions:
  • Remove the seeds from the chillies and finely chop them. Next, peel and roughly chop the garlic. Combine all the ingredients in a saucepan, beginning with 2 tablespoons of palm sugar. Pour in 150ml of water and bring to a boil, then let it simmer for 10 minutes until the chillies and garlic are tender and the liquid is reduced by half. Use a stick blender or a liquidiser to puree the sauce until smooth. Taste and adjust sweetness with more palm sugar if desired. Cook over low heat for 5 to 10 minutes until the sauce thickens and turns deep red. Thin it out with a splash of water if desired.

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