Like any good sriracha the secret lies in the chilli fermentation. For Sir Racha this is a 2 week process with fresh chillies sourced locally in North Coast New South Wales and these are fermented alongside onion, garlic and a pinch of salt. The ferment is then combined with vinegar and tomato to give it that classic sriracha finish. The tanginess of tomato, vinegar and fermented chillies hits you first followed by peppery jalapeno, with a dash of habanero heat, all wrapped up with a subtle hint of onion and garlic to keep it interesting. Unlike more commercial sriracha's this has no added sugar and only a light touch of salt so you get the full impact of the fermented chilli flavour.
A super versatile sauce, perfect with Asian cuisine, especially as a dipping sauce for dumplings, money bags and spring rolls. This can also be added to your next stir fry or drizzled over your favourite pizza.
Some of the Technical Stuff
|Origin||Port Macquarie, NSW|
|Featured in||ChilliBOM Red Box Autumn 2023|
|Ingredients||Water, vinegar, red jalapeño, habanero, tomato powder, onion, garlic, sea salt, xanthan (412)|