Sriracha

Sriracha is a Korean, very spicy version of the Indonesian sambal. By using smoked peppers, you add the authentic smoky BBQ flavour to your Sriracha. With this version of the Sriracha, you'll be rewarded with an epic taste that goes with everything you eat while adding spiciness.

Preparation

• Preheat the oven to 225°
• Cut the bell pepper in half, remove the seeds and place them on a piece of baking paper on an oven rack
• Brush the two halves with olive oil and slide the grid into the oven, the bell pepper is cooked as soon as the skin is black
• For an even more authentic taste, you can also place the bell pepper in its entirety on a grill or BBQ
• Let the bell pepper halves cool down
• Then put all other ingredients together with the cooled roasted peppers in a blender and grind everything to a smooth sauce.
• Pour the mixture into a medium saucepan and let it cook for 20 minutes.
• Let the sauce cool and you have a delicious Sriracha
• Store the Sriracha in the refrigerator.

Enjoy your dinner!

Sriracha does not need to be fermented, as it already packs a double savoury punch with the smoked paprika combined with the fish sauce. Combined with garlic, honey, rice vinegar and the smoked paprika you have a flavourful, balanced Sriracha that adds great flavour and heat and compliments just about anything!