Condiments

My boyfriend is good at making condiments. People tell him that he has been blessed with a gift. Back when Paul was obsessed Mexican food, he perfected a variety of hot sauces which would make Tapatio and Cholula proud. He has since moved on from Mexican food and focuses primarily on Asian food. His condiment of choice: fermented chili sauce, aka Sriracha.

This popular condiment is like the Heinz ketchup of Asian cuisine but Paul has set his sights on making it better.

The process began by blending up “a shit ton” of chiles, seaweed, and garlic in vinegar.

I was drunk throughout the process so I don’t remember the other ingredients.

Then we put it in a mason jar and let it sit. About two weeks later it smelled ripe and fermented so we heated the sauce over a low heat and dissolved (a lot of) sugar into it.