Sriracha-style hot sauce
Total time: 25 minutes
Servings: Makes about 1½ cups sauce
Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 days before using. Cane vinegar and palm sugar can be found at select well-stocked cooking stores, as well as Asian markets.
1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped
2 to 4 cloves garlic
1/4 cup cane or rice vinegar
1 1/2 teaspoons sea salt, more if desired
2 tablespoons palm or light brown sugar, more if desired
1. In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste.