Homemade Thai Sriracha Sauce

Ingredients

28 oz large red chillies, deseeded and roughly chopped*
8 oz garlic cloves, peeled
4 red bell peppers, deseeded and cut into small chunks
50 fl oz white vinegar
4 tbsp sea salt
6 tbsp sugar

Directions

Place the chillies, garlic, capsicum, vinegar and salt into a large pot over high heat. Bring to a simmer and cook for 15-20 minutes or until the garlic is soft.

Strain the mixture, reserving the cooking liquid and the vegetables.

Place the vegetables into a food processor and blend to a smooth paste. Pour the chilli paste into a saucepan. Add 2 cups of the cooking liquid and 4 tablespoons of the sugar. Simmer for 5 minutes. Taste and adjust with more vinegar and/or sugar as desired.

Simmer for another 5 minutes. Then pour into sterilized jars and store in the fridge for up to 6 months.

* You could use cayenne, Fresno, Serrano or Jalapeno chillies, whichever you prefer and can find at your grocery.