Homemade Sriracha Hot Sauce

• 500g red jalapeños or Fresno chilies, stems removed
• 6 garlic cloves
• 4 tbsp white vinegar
• 3 tbsp sugar
• 1 tsp salt
• 1 tbsp fish sauce (optional)

Instructions

1. 1

   Blend chilies, garlic, vinegar, sugar, and salt until smooth.

2. 2

   Transfer to a jar. Cover loosely and ferment at room temperature 3–5 days, stirring daily.

3. 3

   Transfer to a saucepan. Simmer 5 minutes.

4. 4

   Blend again until very smooth. Strain through a fine sieve.

5. 5

   Add fish sauce if using.

6. 6

   Bottle and refrigerate. Keeps for 3 months.

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