Sriracha Sauce

I haven't seen Srirache Sauce in the supermarkets here 

so I found out how to make it myself. This is my version. 

It's quick and easy to make and can be kept for about a week in the fridge.

Ingredients:

350g red chillies, roughly chopped

3 cloves garlic, roughly chopped

30ml brown sugar

7.5ml sea salt

80ml white vinegar

65ml water

Method:

Put all the ingredients in a medium saucepan and bring the mixture to the boil. Lower the heat to medium low and allow to simmer uncovered for 5-7 minutes and the mixture has slightly thickened. Remove the pan from the heat and allow to cool.

Transfer the mixture to a food processor and pulse to a slightly chunky constituency. Add a little more water if the mixture is too thick.

Place a strainer over a large measuring cup or bowl. Transfer the chilli puree to the strainer and press the mixture through the sieve with the back of a spoon or a rubber spatula until all that is left is larger chilli pieces and seeds.

Transfer the sauce to a clean airtight jar or container. Keep in the fridge for up to a month.