Instead of fermenting the chiles in water, Enrique confits a mix of sweet and hot peppers (Cubanelle, habanero and Serrano) for hours in olive oil with fresh tomatoes, onions and garlic. Then he purées them with reserved oil.
You don't have to grow your peppers from seed, like Joe does, to make fermented chili paste (although it's awfully fun). Whether the ingredients come from your yard or your farmers market, this zesty condiment will spice up stir-frys, eggs & more.
Habanero Sriracha has a wonderful fruity, floral, garlicky taste that is balanced in its flavor to heat ratio. After taking most of the seeds out, this hot sauce has plenty of kick and you can taste the uniquely Caribbean flavor of the peppers.