Sriracha is a hot sauce that originated in Thailand but is widely used throughout Asia and forms part of Hoisin Sauce.

350g red jalapeño chillies, chopped

2 garlic cloves, peeled and smashed

1 tablespoon brown sugar

40ml water

60ml white wine vinegar

Pinch salt

Place all ingredients except the vinegar into a blender and pulse a few times and then blitz.

Pour into a sterilised glass jar and cover with clingfilm.

Store in a cool dark place for three or four days stirring the contents every day and scraping down the sides if necessary. Recover with clingfilm.

Pour the mixture into a blender together with the vinegar then blitz until smooth.

Strain through a fine sieve using the back of a wooden spoon to force as much as the mixture through. Discard any remaining skin, seeds and membranes.

Pour the strained mixture into a saucepan and bring up to a boil, stirring frequently until the sauce has reduced in volume and thickened up.

Allow to cool then pour into a sterilised jar or bottle. Store in the fridge once opened.

Note: A guide, and it is only a guide, when choosing jalapeño chillies is that I find the redder ones with white flecks on them tend to be the hottest.