Fermented Sriracha sauce

Ingredients for 1 servings:

• 100 g Jalapeño(s), red
• 60 g ginger root
• 5 large garlic cloves
• 1 tsp salt
• 2 tsp fish sauce
• 50 g tomato paste
• 150 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Cooking/baking time approx. 4 minutes; Total time approx. 7 days 19 minutes

Thai chili seasoning sauce

Wash the chilies, cut off the stems, halve lengthwise, and remove the seeds. Wear gloves when handling the chilies. Place the chilies, garlic, and ginger in a 500ml jar and fill with water until the water level is about 2cm above the ingredients. Using a hand blender, chop slightly, then stir in the salt and fish sauce. Loosely screw on the lid and let it ferment at room temperature for about 7 days. Open and stir occasionally. If it ferments longer, it will become a little more sour. Taste it. Then chop everything again thoroughly in a blender. Strain everything through a sieve into a wider pot, leaving only the skins and any seeds in the sieve. Stir in the tomato paste. There should be about 450ml of sauce in the pot. Stir in the gelling sugar and simmer for 4 minutes, skimming off some of the excess fluid with a spoon. Transfer to 2 small, clean, hot-rinsed bottles and screw on the lids. Tip: To reduce the spiciness, you can also add 50g of chilies and 50g of red bell pepper. It goes well with chicken nuggets, small meatballs, fried vegetables (cauliflower), etc.