Just finished fermenting, blending and bottling my most recent batch of Balinese Style Sriracha (the result of taking all the ingredients from the Sambal Matah recipe I include in my book and then combining them with Sriracha Ingredients and lots of Turmeric rhizome). I used twice as many keffir lime leaves, lemongrass and galangal this time, and also added Biquinho and Chiltepin Peppers, Persian lime zest and Szechwan peppercorns and the result is fantastic! The flavor is distinctly floral and sweet with lots of heat.

One of the things I love about fermented preserve recipes like this (many of which are included in my book) is that I can give bottles/jars of these as gifts to neighbors, family and friends with packages of pepper seeds saved from my garden, so that when they taste the vibrant nutrient dense sauce they will be inspired to plant the seeds so they can grow their own ingredients for next year. Those people then go on to make their own sauce, save seeds from their peppers and share them and the ripple effects of abundance, health, resilience and poetry for the senses exponentially expand outwardly.

In this way, the recipes in my book can serve as additional vectors for gift economics to ripple out into communities when people save seed, make the preserves and share both as gifts :)