Fermented thai chili sauce

Tangy with a punch of heat. This hot Thai chili sauce is just what you need for your next Asain inspired meal!

A fermented take on the Indonesian chili paste Sambal Oelek, from my cookbook Fermented Hot Sauce Cookbook. Vegan and packed with probiotics.

This chili sauce is scorchingly hot! Beware! Remove the seeds if you want a milder version of this chili sauce.

Making your own lacto-fermented hot sauce is a wonderful way to naturally preserve your hot pepper garden harvest! Once fermented, the hot sauce should last for about 9 to 12 months in your refrigerator. Use this tangy and spicy hot sauce to top scrambled eggs, stir-fries, soups, and all types of Thai food!

Did you know that eating capsaicin-containing foods like chili sauce releases endorphins? That means it makes you happy! More specifically, ...

This homemade sriracha sauce recipe is more like the original, better than anything from the grocery store, and can be made with fresh or fermented peppers.

Homemade Asian Red Chili Paste is much more economical and tastier than the store-bought one. Make it using simple ingredients in just a few minutes and refrigerate for up to 15 days or freeze for up to 6 months.

Once I’d tasted a number of Sriracha chile sauces from Thailand, the U.S., and Vietnam, I wondered if I could make my own. Why make it yourself when Sriracha costs less than $3 a bottle? I wanted to understand how the flavor of Sriracha came together. Additionally, I wondered if I could use readily available...Read More

Why buy Sweet Heat Chili Sauce at the store when you can make it at home in 15 minutes and at a fraction of the cost?

Explore our Chili Garlic Sauce recipe! Learn how this simple condiment can transform your cooking with heat and flavor.