Homemade Sriracha Sauce

Ingredients

• 1 cup Thai red chili peppers (, stemmed and roughly chopped)
• 4 fat cloves of garlic (, quartered)
• 2 shallots (, roughly chopped)
• 1 tablespoon vegetable oil
• 1 15 ounce can of tomato sauce
• 1 tablespoon fish sauce
• 3 tablespoons rice vinegar
• 3 tablespoons sugar
• water

Instructions

1. 1

   Add the chopped Thai chilis to the bowl of a food processor fitted with a regular blade and process for a few seconds until they are finely minced, then scrape into a bowl.

2. 2

   Add the chopped garlic and onion to the food processor and also process until finely minced.

3. 3

   Add the oil to a sauté pan on medium-high heat, add the garlic and onion, and cook for about 1 minute or just until fragrant, stirring so they don't burn. Add the Thai chilis and the tomato sauce, bring to a simmer, then lower the heat. Add the fish sauce, rice vinegar, and sugar and mix well.

4. 4

   Cook for about 5 minutes then remove from the heat and let cool completely.

5. 5

   Transfer the sauce to a blender and blend until the sauce is smooth and the pepper seeds and skins have been completely incorporated.

6. 6

   Taste the sauce and add more sugar, fish sauce or vinegar to taste. If the sauce seems extra thick add a teaspoon or two of water to loosen it. Blend again then pour into a sterilized jar or container.

7. 7

   Refrigerate for up to 1 month.