We couldn’t be bigger fans of sriracha—but it’s typically loaded with preservatives. This version from our friend Lee is homemade and healthy.
1. Put the garlic cloves in a small saucepan and add cold water just to cover. Bring to a boil, immediately drain, cool the garlic under running water, and return it to the saucepan. Cover with cold water and repeat the blanching process. Thinly slice the blanched garlic and combine with the jalapeños and vinegar in a larger pot. Bring to a boil, cook for 3 minutes, and remove from the heat. Add the brown rice syrup and salt and stir to combine. Let the mixture sit undisturbed for 1 hour to steep and cool.
2. Whiz the mixture in a powerful blender until smooth (it’s okay if all the seeds don’t blend in). Return the pureed sauce to the pot, bring to a boil, lower the heat, and simmer for 10 to 15 minutes, skimming off any foam, until the sauce is slightly reduced and has some body.
3. In a small bowl, dissolve the arrowroot with 1 tablespoon of lukewarm water. Whisk into the simmering sauce and cook for 2 minutes more, or until the sauce is nicely thickened (it should be slightly thinner than ketchup). Remove the sauce from the heat, let it cool slightly, and stir in the fish sauce. Store in a screw-top jar or bottle in the refrigerator for up to 6 months.