Sir Racha’s Difference

Fresh chillies grown on the northern Coast of New South Wales are fermented with onion, garlic and a pinch of salt for 2 weeks. This fermentation process mellows out the heat from the chillies and creates a more complex flavour. It also increases the natural sweetness of the onion and garlic.

This fermented mix is then combined with vinegar and dehydrated tomato to give it a tang as well as a ‘meaty’ body. Finally, to help bind everything together, xanthan gum is added.

Sir Racha was determined to make a hot sauce that had zero added sugar, no artificial flavours, no artificial colours and no artificial preservatives.