Jamie Oliver

Sriracha

Makes 225g
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    92
    5%
  • Fat
    0.3g
    0%
  • Saturates
    0g
    0%
  • Protein
    2.3g
    5%
  • Carbs
    19.5g
    8%
  • Sugars
    17.1g
    19%

Of an adult's reference intake

Recipe From

Jamie Magazine

By Andy Harris
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Ingredients

  • 2-3 tablespoons palm sugar
  • 100 g long red chillies
  • 75 g bird’s eye chillies
  • 12 cloves of garlic
  • 150 ml distilled vinegar
Tap For Method
Recipe From

Jamie Magazine

By Andy Harris

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Tap For Ingredients

Method

  1. Deseed and chop all the chillies, then peel and roughly chop the garlic.
  2. Put all the ingredients in a saucepan, starting with just 2 tablespoons of palm sugar. Add 150ml water and bring to the boil then simmer gently for 10 minutes, or until the chilli and garlic are quite soft and the liquid has reduced by about half.
  3. Use a stick blender or a liquidiser to whiz the sauce until smooth, then taste and add more palm sugar, if needed.
  4. Return to a low heat to cook for 5 to 10 minutes, until the sauce is a deep red and slightly reduced. Add a splash of water if you want it thinner.
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Nutrition per serving
  • Calories
    92
    5%
  • Fat
    0.3g
    0%
  • Saturates
    0g
    0%
  • Protein
    2.3g
    5%
  • Carbs
    19.5g
    8%
  • Sugars
    17.1g
    19%

Of an adult's reference intake