It is named after the hot sauces of the Thai coastal town of Sri Racha. The Thai Sri Racha sauces are thinner and runnier than the American version, which is very close to the consistency of ketchup. You can make your own Sriracha sauce with fresh chiles, if you like, but it doesn’t last very long in the refrigerator. Most people agree the fermented version tastes much better; it also lasts a lot longer. + If you have some fermented pepper mash on hand, it’s easy to make your own homemade fermented Sriracha sauce. And since you don’t need as much vinegar, you will probably like the homemade version better than the stuff in the bottle.2 tablespoon granulated sugar1 tablespoon dark brown sugar4 tablespoons rice wine vinegar1 cup puréed fresh red chiles or Fermented Pepper Mash2 garlic clovesCombine the sugars with the vinegar in a small saucepan and heat until the sugars dissolve. Allow the vinegar mixture to cool. Combine the vinegar mixture with the mash and garlic and purée in a blender until very smooth.
