*This recipe is gluten free according to industry standards


  • 300g red chillies, stalks cut off and roughly chopped
  • 200g red peppers, seeded and roughly chopped
  • 4 cloves garlic, peeled
  • 2 tsp sea salt flakes
  • 75g soft light brown sugar
  • 2 tbsp rice vinegar
  • 2 tsp fish sauce


  • STEP 1

    Put the chillies and peppers in a food processor with the garlic, salt and brown sugar and whizz to a rough purée. Put in a glass bowl, cover with clingfilm and leave at room temperature to ferment. It will be a couple of days before you notice any fermentation, but once you see bubbles forming it’s starting. Leave for another 2-3 days, stirring each day.

  • STEP 2

    Whizz the mixture so that it’s as smooth as possible, then strain through a sieve to remove the seeds. Pour into a pan with the rice vinegar and fish sauce, bring to the boil and bubble until thickened. Leave to cool, then taste and adjust to you liking with extra sugar, fish sauce and rice vinegar. Once cooled, decant into sterilised bottles to give as gifts.

Cook's note: Once opened keep, in the fridge and use within a month.

Use your homemade sriracha to coat these lip-smacking chicken wings:

A baking tray filled with chilli sauce-glazed chicken wings and sprinkled with sesame seeds

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