MAKE YOUR OWN SRIRACHA

Bottle up fresh and fiery flavor with a homemade version of the popular Thai chili sauce, perfect for adding a spicy kick to drinks, desserts, marinades and more.

TAME THE FLAME

Spice level will depend on the chiles. Taste the tip of one and if it's too hot, replace some with roasted red peppers. Just make sure the total weight of the peppers remains the same.

HOMEMADE SRIRACHA

Active 15 min. Total 45 min. plus cooling 

1. In food processor, combine chiles, roasted peppers, garlic, sugar and salt; process until smooth. Scrape down sides, add vinegar and process to combine. Strain mixture through fine-mesh sieve set over medium saucepan, pushing down with rubber spatula to extract as much liquid as possible. Discard solids.

2. Bring mixture to a boil, then reduce heat and simmer on medium, stirring occasionally, until sriracha thickens and clings to back of spoon, 24 to 26 min. Let cool to room temp, then transfer to glass bottle or jar. Can be stored in refrig

4 MORE WAYS TO FIRE IT UP 

1. SPICED CHOCOLATE BARK

Active 10 min. Total 10 min. plus cooling

In medium saucepan, bring 1 in. water to a simmer. Place 12 oz bittersweet chocolate (finely chopped) in large heatproof bowl and place bowl over (but not in) simmering water, stirring occasionally, until melted and smooth. Remove from heat and stir in 1 tsp Homemade Sriracha (page 89) and 1/8 tsp ground cinnamon. Spread chocolate onto parchment-lined baking sheet into 1/8-in.-thick layer (it will not reach sides of pan). Top with 1 cup mini salted pretzels (roughly chopped), 3 Tbsp sliced almonds (toasted) and flaky salt and refrigerate until fully set, 1 to 2 hr. Keep refrigerated until ready to serve. Before serving, break bark into pieces. Refrigerate any leftovers in airtight container.