The DIY Pantry (27 page)

1. Place all ingredients in a blender or food processor and process until smooth. If the mixture is too thick, add a bit more coconut milk or water to get the mixture to move.
   
2. Adjust the flavor by adding more soy sauce (to deepen flavor), sugar (to sweeten), fish sauce (to make it saltier), lime juice (if it’s too salty), or cayenne (if it’s not spicy enough).
   
3. Serve immediately or refrigerate for up to 2 weeks. Serve warm or at room temperature.
   

Sriracha is a Thai hot sauce made of chili peppers and garlic. It’s made through the traditional method of lacto-fermentation, so while it takes a few days to make and the flavor continues to improve over the course of a few weeks, it’s well worth the wait. Be sure to try it on eggs, pizza, or stir-fries, as sriracha elevates them all to new levels.

1. Place peppers, garlic,
   ¹
   ⁄
   ₄
   cup sugar, and salt in a food processor. Pulse until chilies are very finely chopped, scraping the sides of the bowl as necessary. Transfer mixture to a clean jar, cover with a paper towel secured by a rubber band, and let sit at room temperature for 5–8 days
   
2. Check the jar each day for fermentation, denoted by the little bubbles that form throughout the mixture. Let ferment until chilies are no longer rising in volume, usually about 7–8 days.
   
3. Transfer chilies to a blender, add in white vinegar, and purée until completely smooth, 1–3 minutes. Transfer to a mesh strainer set on top of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push through as much pulp as possible; only seeds and larger pieces of chilies should remain in strainer.
   
4. Stir in the remaining tablespoon of sugar, then bring mixture to a boil, reduce heat to medium-low, and simmer uncovered until sauce thickens and clings to the back of a spoon, 5–10 minutes. Let cool, then transfer to an airtight container and store in refrigerator for up to 6 months.
   

This hot sauce will be only as spicy as the peppers you use, so if you like a screamingly hot sauce, use Scotch bonnets or habaneros and leave the seeds in. If you like something much demurer, choose jalapeños and deseed them. This recipe uses a slightly different technique to make hot sauce than what you might find in other cookbooks. By leaving the chilies whole as they ferment, you’ll find that the flavors deepen and the final result is smoother in texture. It also leaves a chili paste behind, which is delicious when added to soups, scrambled eggs, and other dishes needing a bit of a kick.