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!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 200 ℃.
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.
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