Chile Garlic Sauce
6 cloves garlic, chopped
2 teaspoon salt
1 tablespoon sugar
4 tablespoons distilled white vinegar
Homemade Sri Racha
Put it all back in the processor. Puree til smooth. Press through a strainer.
Store refrigerated in a glass jar.
Put on the counter or a safe place and leave for 24 hours. After one day, remove the wax paper. Stir and replace that drum head lid.
By the second day you should begin to see bubbles appearing in the mix and it will start to expand. That's ok. Repeat the stir and re-cover routine for 4 days. At the end of four days, puree and strain the fermented, scary-looking sauce. Put in a non-reactive pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Store refrigerated.
Szechuan Peanut Sauce
1-2 dry chile peppers (or 1-2 teaspoons crushed red pepper)
1 tablespoon hoisin sauce
Process it all in the cuisinart until smooth. Use it cold on noodles, shrimp or veggies. To use hot, reheat gently. You can add some stock, coconut milk or pineapple juice to thin the hot sauce if you want.