Recipe for Homemade Sriracha Sauce
"In her book, Jaden warns about chopping fresh, hot chiles with care and this is a really important point. Use gloves or cover your hand with a plastic sandwich bag when working with the chiles. Note that 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...."
INGREDIENTS
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*2 teaspoons cooking oil (I used organic coconut oil)
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*1/4 pound fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeno, Serrano, or Thai Chile (I used a combination of Jalapenos and Serranos), chopped *
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*1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped
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*4 cloves garlic, chopped
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*2 tablespoons light brown or palm sugar (I used organic coconut sugar)
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*4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar)
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*1 tablespoon fish sauce
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*1/2 cup hot water
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