Love hot chili sauce?
Here is the way to make one of the hottest & tastiest: Thai Sriracha Sauce:
- ground chilis (easiest in a processor)
- add salt (1 tbsp for every lb / 0.5 kg of chilis)
- let ferment for a week (preferably in a glass jar)
- strain liquid through a sieve (discard the solids)
- conserve sauce in your fridge (keeps for at least 6 months)