Recipes and Cooking Sriracha-Style Asian Chili Sauce 3.0 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 21, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 5 mins Total Time: 30 mins Servings: 84 Yield: 1 3/4 cups Jump to Nutrition Facts Ingredients 1 ½ pound fresh hot red chile peppers, such as Fresno, Thai, jalapeño, and/or serrano, stemmed and coarsely chopped* ¼ cup packed brown sugar ¼ cup water 1 tablespoon kosher salt 5 cloves garlic, smashed ½ cup rice vinegar 1 teaspoon fish sauce (optional) Directions In a food processor or blender combine chile peppers, brown sugar, the water, salt, and garlic. Cover and process or blend about 3 minutes or until smooth. Transfer mixture to a 2-quart food-safe ceramic, glass, or plastic bowl or container. Cover loosely with plastic wrap. Place in a dark, dry place at room temperature and let stand for 8 days to ferment, stirring once every day. After 2 to 3 days you should notice bubbling in the mixture, showing that fermentation is occurring. Return mixture to food processor or blender. Add vinegar. Cover and process or blend until very smooth. Strain mixture through a fine-mesh sieve into a large saucepan; discard solids. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until slightly thickened, stirring frequently (the sauce with thicken a bit more as it cools). Remove from heat. If desired, stir in fish sauce. Cool to room temperature. Transfer chili sauce to canning jars or airtight storage containers. Seal and store in the refrigerator for up to 6 months. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 7 Calories 1g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 84 Calories 7 % Daily Value * Sodium 71mg 3% Total Carbohydrate 1g 0% Total Sugars 1g Vitamin C 11.7mg 59% Calcium 2mg 0% Iron 0.1mg 1% Potassium 28mg 1% Folate, total 1.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.