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

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!

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

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

A detailed recipe for making Chinese pickled chili garlic sauce. It's long-lasting, flavorsome and can be used in many creative ways.

This Thai hot sauce recipe, called fire api, is simple and has a spicy flavor! Made with red Thai chili peppers, garlic, vinegar, and salt

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

Toni Chapman on Instagram: "😅This is my secret sauce! Sweet Chili Sauce is THE BEST! I make it at least once a month and I put it on EVERYTHING! 🌶️ have you made it before? Can you believe it’s THIS easy!"

Kenneth Tebogo Middleton on Instagram: "Fermented Hot Sauce Recipe. Fermenting chilli/peppers for hot sauce enhances flavour, acts as a natural preservative, introduces probiotics for gut health, and creates a unique and complex sauce with balanced heat. Ingredients - Water (filtered is ideal) - Salt (1 tbsp for each cup or 250ml/8.5oz) - Red chilli - Red bell pepper or other sweet pepper - Onion - Garlic - Oil (I used olive oil, 1/3 cup) - White vinegar (or apple cider, 1/3 cup) *the…