Sauces & Ketchup

Sriracha Sauce

Prep time: 25 minutes

Ferment time: 3 - 5 days

Cooking time: 10 minutes

Makes: Approx 0.5 Litres


  • 120g/4oz fresh hot red chillies, roughly chopped.
  • 350g/12oz red pointed peppers deseeded and chopped.
  • 280g/10oz red bell peppers, deseeded and chopped
  • 3 garlic cloves, peeled
  • 200g/7oz soft brown sugar / palm sugar
  • 2 tsp sea salt (flakes or crystals)
  • 1½ tbsp nam pla (Thai fish sauce)
  • 2 tbsp rice vinegar / white wine vinegar


Roughly chop the chillies and red peppers and add to a mixing bowl.

Add the garlic, sugar and salt to the bowl and mix together.

Empty the contents of the bowl into a food processor and process until you have a coarse paste.

Transfer the mixture from the food processor to a sterilised Kilner® Preserve Jar. Fill the jar with the mixture but leave 3cm of headspace between the liquid and the mouth of the jar.

Screw the lid onto the jar and leave for 24 hours.

Remove the lid after 24 hours and stir. By releasing the lid, gases which have developed from the fermentation process can escape from the jar. After stirring, screw the lid back on.

Continue to repeat this process for 3-5 days, this allows enough time for flavours to develop and the mixture to ferment.

Process the mixture through a fine sieve and into a pan. If the mixture is still too thick, blend it further in the food processer and then run it through a sieve and into a pan.

Add the fish sauce and vinegar to the mixture.

Place the pan on heat for 10 minutes and simmer.

Remove the pan from the heat and allow to cool.

Once cooled, pour the sauce into a sterilised Kilner® Clip Top Bottle then store in a cool, dark environment. For information on how to sterilise jars and bottles click here.

Use within 1 month.

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