This sauce was created with Sriracha in mind—tangy and hot. As it happens, the smokiness makes it just that little bit better! Creamy, salty, tangy and hot, this chilli sauce is highly addictive — you’ve been warned!
Rub a glug of olive oil between your hands and then rub the chillies. Place on a baking tray and cook in the oven for about 15 minutes or until the skin is nicely charred. Once the skin is blackened, put the chillies in a bowl and cover with cling film and allow to cool. This will help the skin come away from the flesh.
Once cooled, rub the skin away from the flesh and remove the stalk and most of the seeds. You don’t have to be too particular with the seeds as they will add some heat.
Blend the chillies with the rest of the ingredients, adding water to thin out the sauce. Season to taste.
Store in a jar and in the fridge for up to 2 weeks.