I didn’t know saving the planet could be this hard!

(Hotel key card from Pretoria)

Sriracha

(Adapted from White on Rice Couple)

100 g red Thai chilies (minced)
2 garlic heads (peeled, minced)
2 shallots (peeled, minced)
1 tbs canola oil
15-oz tomato sauce can
1 tbs fish sauce
2 tbs sugar
2 tbs rice vinegar

1. In a large skillet, heat canola oil.
2. Stir fry minced garlic and shallot until fragrant, about 1-2 minutes.
3. Add red Thai chilies and tomato sauce. Simmer for a few minutes.
4. Add fish sauce, sugar, and rice vinegar. Simmer for another 5 minutes.
5. Let the chili mixture cool completely.
6. Use a hand blender to blend mixture until smooth.
7. Taste and readjust if necessary (a pinch of sugar, a splash of fish sauce, or vinegar).
8. Store in airtight container and refrigerate.