Explore Leiths Diploma Open House – 5th June 2024


Sriracha Sauce


Makes 350ml-400ml

400g red Jalapenos
3 cloves garlic
15g garlic powder
40g caster sugar
40g light brown sugar
2tsp maldon salt

To finish:
50ml rice wine vinegar
20g caster sugar


  1. Prepare the jalapenos by removing seeds and membrane from half of them. The rest can include the seeds and membrane.
  2. Blend the first 6 ingredients together in a thermomix or a food processor until a paste is formed. Put into a sterilised jar, ferment for 7 days, stirring everyday.
  3. After 7 days blend the sauce with the added vinegar and sugar until smooth. Store in a sterilised bottle.