Rainbow Sriracha & Chili Paste

Name: Rainbow Sriracha & Chili Paste
Ingredients: Rainbow Sriracha sauce; 1/2 pound/ 250g Holland/Fresno chiles, washed and stem snipped but leaving crown behind - different colours; 4 garlic cloves; 1 teaspoon kosher salt; 1 cup distilled white vinegar; 2 tablespoons palm sugar, or more to taste; 2 teaspoons - tablespoons of Thai fish sauce; Chilli paste; 1/4 cup vegetable oil; 1 portion leftover chilli mush; Fish sauce, to taste; Palm sugar, to taste

12 ingredients

5 steps

Ingredients

Rainbow Sriracha sauce
1/2 pound/ 250g Holland/Fresno chiles, washed and stem snipped but leaving crown behind - different colours
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar, or more to taste
2 teaspoons - tablespoons of Thai fish sauce
Chilli paste
1/4 cup vegetable oil
1 portion leftover chilli mush
Fish sauce, to taste
Palm sugar, to taste

Directions

1

Cut up the chiles with kitchen scissors, roughly snipping. Place all the ingredients in a jar and let sit overnight, covered.
2

Place the mixture in a small saucepan and bring to the boil over high heat, then lower the heat and simmer for 5 minutes, or longer if you'd like a thicker sauce. Remove from heat and set aside to cool to room temperature. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms.
3

Pass the mixture through a strainer, pressing out as much liquid as possible. Reserve the leftover chilli mush. Let the liquid stand for a few hours before using to allow the flavors develop and bloom. Then taste it and adjust with salt, sugar, fish sauce or vinegar. Bottle/put the liquid in a jar and use within a month.
4

Heat the oil in a small pan and when warm, add the chilli mush. Season to taste with the fish sauce and sugar and stir on medium heat till the sauce is 'fried' and oily.
5

Remove from heat, let cool and then store in a jar and refrigerate. Use within a month.