Sosu Fermented Sriracha Sauce

Cut tops off of the peppers

Place peppers, salt, and garlic in a blender. Pulse 1-2 minutes, until fully chopped.

Place mix in canning jar, pressing out air bubbles with a spatula. Ensure that liquid is on top of the solids to prevent mold growth.

Add fish sauce, close the lid, and store in a cool, dry place for ~2 weeks.

Pour mix into a blender and pulverize ~3-4 minutes.

Strain with fine a mesh strainer into cooking pan. Press with spatula to separate liquid from the solids.

Add sugar and cook until sugar is dissolved and sauce is slightly boiling. Boil longer for thicker sauce.

Pour in a canning jar and seal.