SRIRACHA SMALL BOTTLE RECIPES

Steps:

• Add the mayonnaise, sriracha, soy sauce, and sesame oil to a small bowl and mix.
• Store in a squeeze bottle.

Steps:

• Prep: 20 minutes. Ferment: 5 days. Cook: 20 minutes.

  1. Blitz the chillies, red peppers, garlic, sugar and salt in a blender, food processor or food chopper until you have a coarse paste.

  2. Transfer the mixture to a glass bowl and cover with cling film (plastic wrap). Set aside at room temperature (not in the fridge) for about 2 days until it starts to ferment and bubbles appear.

  3. Uncover and stir the mixture, then cover again with cling film. Repeat this once every 24 hours for 3 more days.

  4. Pour the fermented mixture into a blender and blitz until smooth, then strain through a fine sieve, pushing it through with a spoon, into a small saucepan.

  5. Add the nam pla and rice vinegar and bring to the boil. Reduce the heat and let the sauce bubble away (not too gentle a simmer) for 10–15 minutes or until it reduces and thickens. Remove the pan from the heat and leave to cool.

  6. Transfer to 350ml/12fl oz sterilized jar or bottles, then cover with a seal or screwtop lid. Store in a cool, dark place. After opening, it will stay fresh in the fridge for up to 4 weeks.

  OR YOU CAN TRY THIS…

  – If you don’t have palm sugar, use soft light brown sugar or even granulated instead.

  – You can substitute any white vinegar for the rice vinegar.