Sriracha-Style Red Chili Sauce

• 1 lb red jalapeños or Fresno peppers
• 8 cloves garlic
• 1/4 cup brown sugar
• 1 tablespoon salt
• 1/2 cup white vinegar
• 2 tablespoons fish sauce (optional)
• 1 teaspoon xanthan gum (for thickness)

Instructions

1. 1Remove stems from peppers. Blend peppers and garlic coarsely. Transfer to a bowl, add salt and sugar, cover and ferment at room temperature for 5-7 days, stirring daily. After fermentation, blend mixture with vinegar and fish sauce until smooth. Simmer for 10 minutes. Add xanthan gum while blending for desired thickness. Strain if smoother texture desired. Bottle and refrigerate for up to 6 months.

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