Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Makes: 1-1.5 cups

Prep time: 10 mins

Cooking time: 15 mins


  • 12 red chillies, finely chopped
  • 2 tbsp garlic, crushed
  • 2 cups water
  • 150g honey
  • 1-2 tbsp sriracha sauce
  • 30 mls white vinegar
  • 30 mls fish sauce (gluten free)
  • 1-1.5 tsp pink rock salt
  • 1 tbsp cornflour
  • 1 tbsp water, extra


  • Place chillies, garlic, water, honey, vinegar, fish sauce and salt into a saucepan and cook over medium high heat until boiling.
  • Reduce heat and simmer for 10 minutes.
  • Combine cornflour and extra water in a cup and stir into the sauce until thickened.
  • Remove from heat, blend slightly with stick blender, and pour into sterile jars.
  • Once opened store in the refrigerator for up to four weeks, or freeze.




  1. Thank you, Karen, I love chilli sauce. It is so much better to know what is in it and be able to make your own. Also thinking of making some as Christmas gifts for friends. Love that you take the time for us with so many allergies,

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