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Sriracha Chili Sauce
- Makes about
1 cup
- Difficulty
Easy
By Ivy Manning
Published 2014
From four-star restaurants to ramen shops, this thai-inspired fiery sauce is everywhere. This version calls for fish sauce and is fermented, which results in an irresistible mix of hot, salty, and sweet flavors. Use it on tofu, pizza, eggs, in aioli, and more.
Ingredients
- Red Fresno chiles,
¾ lb 375 g - Garlic,
1
Method
Have ready 1 sterilized jar and its lid.
In a food processor, combine the chiles, garlic, sugar, and salt and pulse until the mixture is mostly smooth (some seeds and some pieces of flesh should still be visible). Pour the mixture into the jar, cover loosely with plastic wrap, and set aside to ferment at room temperature until tiny bubbles begin to form around the edges of the jar, 2–3
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