Homemade Sriracha

(Makes 1 jar)

1 1/4 cups peeled garlic

1 pound red jalapeños, steamed and sliced into thin rings (seeds removed - the more seeds: the hotter the sauce)

2 1/4 cups rice vinegar

1/4 cup brown rice syrup

2 T sea salt

1 T arrowroot

1 T fish sauce (or soy sauce)

In a small sauce pan, add garlic and cover with water.  Bring to a boil and immediately drain.  Cool the garlic under running water and return it to saucepan.  Cover again with water and repeat blanching process. 

Thinly slice the blanched garlic and combine with jalapeños and vinegar in a large pot.  Bring to a boil, cook for 3 minutes and then remove from heat.  Add the brown rice syrup and salt and stir to combine.  Let the mixture sit undisturbed for 1 hour to steep and cool. 

Whiz the mixture in a powerful blender until smooth.  Return the pureed sauce to the pot, bring to a boil, lower the heat and simmer for 10-15 minutes, skimming off any foam until the sauce is slightly reduced and has some body.      

In a small bowl, dissolve the arrowroot with 1 tablespoon of lukewarm water.  Whisk into the simmering sauce and cool for 2 minutes more or until sauce has thickened.  

Remove the sauce from heat, let it cool slightly and stir in the fish sauce.  Store in a screw top jar in the fridge for up to 6 months.