This Southeast Asian chilli sauce has developed a serious cult following in recent years, largely down to the fact that you can spice up just about anything with a squirt of Sriracha! Here at the Spicery we love it on eggs, stirred into mayonnaise, or just on the side of our plates for a sudden burst of heat.

SRIRACHA SAUCE BLEND (1 portion = 1 ½ tbsp): garlic, Korean chilli, red bell pepper, ginger, green bell pepper, CELERY, chives, onion, coriander, yellow MUSTARD, brown MUSTARD, ancho chilli, chipotle chilli, smoked paprika, coriander leaf, cumin, white SESAME

Allergens are listed in CAPITALS 

Spicery Sriracha Sauce Recipe:

PREP 10 mins
COOK 10 mins
HEAT 4
Serves 4 as a condiment

You Need:

1 chilli (any colour) - roughly chopped
3 cloves of garlic - roughly chopped
2 tbsp tomato ketchup
2 tbsp vinegar (white wine or cider vinegar is best)
1 portion of SRIRACHA SAUCE BLEND

Method:

Boil the chilli, garlic and SRIRACHA SAUCE BLEND in 150ml water in a covered pan for 5 minutes or until the chilli and garlic are very soft
Blend the boiled chilli mix (including all the liquid) with the ketchup, vinegar and ½ tsp salt to a smooth sauce, adding an extra splash of water if necessary

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