u/insaneinthebrine

Tacos. Steak. Enchiladas. Soup. Breakfast. Burritos. Breakfast burritos. What doesn’t spicy green sauce go on?

I first started making homemade red and green salsas almost 20 years ago when a roommate got into it and proceeded to get me hooked. We were frequently buying all those commercial pre-made salsas you can find everywhere, in grocery stores, gas stations, pharmacies, etc.

Ah, spring has sprung here in Georgia! And although the local strawberries are not quite ready, delicious berries from our wonderful neighbor to the south, Florida – my birthplace – are here in abundance and at reasonable prices.

If you’ve ever perused this site and the sauce recipe section, then you already know I’m a sucker for sriracha hot sauce (and specifically fruit sweetened sriracha). Sriracha, whether bought in the store or home fermented and sweetened with fruit, always proves to be a crowd pleaser and extremely versatile.

Ah, spring has sprung here in Georgia! And although the local strawberries are not quite ready, delicious berries from our wonderful neighbor to the south, Florida – my birthplace – are here in abundance and at reasonable prices.

If you’ve ever perused this site and the sauce recipe section, then you already know I’m a sucker for sriracha hot sauce (and specifically fruit sweetened sriracha). Sriracha, whether bought in the store or home fermented and sweetened with fruit, always proves to be a crowd pleaser and extremely versatile.

Let’s face it, sriracha doesn’t have fruit in it. It is traditionally hot peppers, garlic, water (or vinegar for popular unfermented versions), salt, and sugar. It’s a fresh (uncooked) hot sauce from Thailand, and whether or not it was originally fermented (purposely or incidentally given the tropical climes) is a bit unclear.

When putting together this baechu (Napa cabbage) kimchi ferment/recipe, I remembered the boatloads of clementines we had in the fridge and it hit me – some fresh squeezed juice and orange zest would be a great add to kimchi. The sugars help feed the lactic acid-producing bacteria (LABs) present on the cabbage as well as that on the orange peel zest (particularly if it’s organic citrus) for an active, healthy ferment.

If you want to skip the clementine and just make a traditional mak (easy) Napa cabbage kimchi, this recipe has got you covered.

The idea to make amba as a kind of fermented hot sauce (with added hot peppers) came to mind before I really understood what the process was for making regular amba. Not too surprisingly, I learned that the baby (or “green”) mangoes are fermented, hence the sourness. This is normally done in straight salt, in a closed vessel in the sun, for several days.

From its obscure beginnings in the early 20th century Thai town of Si Racha, this sauce has taken the US by storm, specifically in the form of Huy Fong Food’s iconic “Sriracha Hot Chili Sauce” with the rooster featured on the label.

This is an all-natural recipe, easily made 100% organic. All you will need are: red peppers of your choice, garlic, non-iodized salt, sugar, and water.

From its obscure beginnings in the early 20th century Thai town of Si Racha, this sauce has taken the US by storm, specifically in the form of Huy Fong Food’s iconic “Sriracha Hot Chili Sauce” with the rooster featured on the label.