Rainbow Sriracha & Chili Paste

• Rainbow Sriracha sauce
• 1/2 pound/ 250g Holland/Fresno chiles, washed and stem snipped but leaving crown behind - different colours
• 4 garlic cloves
• 1 teaspoon kosher salt
• 1 cup distilled white vinegar
• 2 tablespoons palm sugar, or more to taste
• 2 teaspoons - tablespoons of Thai fish sauce
• Chilli paste
• 1/4 cup vegetable oil
• 1 portion leftover chilli mush
• Fish sauce, to taste
• Palm sugar, to taste

1. Cut up the chiles with kitchen scissors, roughly snipping. Place all the ingredients in a jar and let sit overnight, covered.
2. Place the mixture in a small saucepan and bring to the boil over high heat, then lower the heat and simmer for 5 minutes, or longer if you'd like a thicker sauce. Remove from heat and set aside to cool to room temperature. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms.
3. Pass the mixture through a strainer, pressing out as much liquid as possible. Reserve the leftover chilli mush. rnrnLet the liquid stand for a few hours before using to allow the flavors develop and bloom. Then taste it and adjust with salt, sugar, fish sauce or vinegar. Bottle/put the liquid in a jar and use within a month.
4. Heat the oil in a small pan and when warm, add the chilli mush. Season to taste with the fish sauce and sugar and stir on medium heat till the sauce is 'fried' and oily.
5. Remove from heat, let cool and then store in a jar and refrigerate. Use within a month.

sriracha sauce, chiles, garlic, kosher salt, white vinegar, palm sugar, fish sauce, chilli paste, vegetable oil, portion, sauce, sugar

Taken from food52.com/recipes/10713-rainbow-sriracha-chili-paste (may not work)