Blueberry Sriracha

Blueberry Sriracha
Squirted on everything from noodles to pizza, this homemade fruity sriracha not only makes food taste better, it’s brimming with probiotic goodness, too.

Makes 500ml

Set out 4 garlic cloves, 12 Thai chillies, 2 cups blueberries, 1½ tbsp sugar, ¼ cup vinegar.

Crush garlic cloves. Trim chilli stalks, leaving green top intact. Chop roughly.

Place thawed blueberries and chopped chillies in the jug of a blender.

Add garlic, sugar, 1 tsp sea salt and ¼ cup filtered water to the blender.

Blitz into a rough paste. Taste for heat and add more chilli for a spicier sauce.

Pour into a jar. Cover with cheesecloth. Ferment at room temperature for 3-5 days.

Stir daily with a clean spoon. Keep out of direct sunlight. Once bubbles subside, it’s ready.

Pour sauce and vinegar into the jug of a blender and process until smooth.

Strain through a sieve and decant into a clean 500ml bottle. Chill for up to 4 weeks.



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