Saiphin Moore

“MY MOTHER’S SIRICHA You may have heard of a spicy red sauce labelled ‘siricha’ or ‘sriracha’, but – however it’s spelt – the name encompasses a range of different sauces. My mum gave me this recipe, so I have never had to buy the sauce. In my opinion, this version is the best! MAKES 500ML (17FL OZ) 5 long red Thai chillies, roughly chopped 1 red romano pepper, roughly chopped 10 garlic cloves 250ml (8fl oz) white vinegar 2 tablespoons granulated sugar 2 tablespoons salt Put all the ingredients in a blender and process to make a sauce. Pour the mixture into a small saucepan and cook over a medium heat for 5 minutes until it has thickened. Serve at room temperature. Store the sauce in an airtight container in the refrigerator and use within 4 weeks.”
― Saiphin Moore, Rosa's Thai Cafe: The Cookbook