- 2 teaspoons cooking oil (I used organic coconut oil)
- 1/4 pound fresh hot chiles, chopped
- 1/4 pound fresh mild chiles, chopped
- 4 cloves garlic, chopped
- 2 tablespoons light brown or palm sugar (I used organic coconut sugar)
- 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar)
- 1 tablespoon fish sauce
- 1/2 cup hot water
- Heat oil in frying pan (I used a cast-iron skillet) over medium heat. When hot, add the chiles and garlic.
- Turn heat to medium-low and cook for 7-10 minutes, stirring occasionally. Be careful not to burn the peppers or garlic.
- Stir in the remaining ingredients and adjust seasoning according to taste.
- Transfer to a blender, cover, and purée until smooth.
- Store in the refrigerator for up to 2 weeks.
The color of your sriracha is dependent on the color of the chiles you choose. Your sriracha will be bright orange if all of your chilies are red, but using some green ones will mute the hue somewhat.
Jadan, Steamy Kitchen