If you love a little ‘hot stuff’ … you must try this amazing chilli paste. This yummy concoction has become a staple in our home, popping a good dollop on most things and adding a spoonful here and there to my cooking when calling for chilli.


Homemade Hot Chilli Paste (Sriracha)

Fabulous on anything from seafood kebabs to your favourite BBQ's meats ... make a batch and have on hand.
Highly recommend
Prep Time 15 minutes
Cook Time 10 minutes


  • 1 kg Long Red Chillis, roughly chopped
  • 10 cloves Garlic, chopped
  • 1 tbsp Ginger, minced
  • 5 tbsp Apple Cider Vinegar
  • 2 tbsp Fish Sauce
  • 2 tsp Himalayan Pink Salt


  • Blend all ingredients in a food processor to a consistency of choice
  • Transfer mixture to a saucepan and bring to the boil then reuse heat to a simmer, cook for 10 mins
  • Once cooled, transfer to a sterilised glass jar and refrigerate