Procedures

1. 1

   Procedure for Fresh Sriracha
   

2. 2

   Snip the stems from the chiles but leave the crown, and roughly chop the chiles.

3. 3

   In a saucepan, add chopped chiles, garlic, salt, fish sauce, rice vinegar and 1/4 cup water.

4. 4

   Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.

5. 5

   Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.

6. 6

   If desired, put the sauce through a strainer to remove seeds from chile sauce.
   

7. 7

   Let the flavors mingle for a few hours before serving. Mixture will keep in the fridge for one month.

8. 8

   Procedure for fermented sriracha

9. 9

   Snip the stems from the chiles but leave the crown, and roughly chop the chiles.

10. 10

    In a food processor, combine chopped chiles, garlic, salt, fish sauce and rice vinegar for 1 to 2 minutes until mixture is a rough purée.

11. 11

    Transfer the chile mixture to a glass bowl or jar. Cover with plastic wrap, and leave at room temperature for a few days, specifically until small bubbles have formed under the surface. If fuzzy mold forms on the top of the chile mixture (as it did in my case), remove with a spoon and discard.

12. 12

    Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.

13. 13

    Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.

14. 14

    If desired, put the sauce through a strainer to remove seeds from chile sauce.

15. 15

    Mixture will keep in the fridge for one month.