It was just pointed out (very nicely) that I posted the same recipe two weeks in a row.  Funny thing; I was just about to complain about a friend who called me “half-formed,” and said that while in some ways I was “well-rounded,” I was also “peppered with holes.”

I smiled, but inside I was like “fudge that, motherfudger.”  But, I kind of get it now.  Fairly often I have NO IDEA what I’m doing or what I’ve done.  Then, other times (like in my quest to uncover whether that was, in fact, Aleksander Skarsgard’s penis in episode six of “Big Little Lies”) I am as sharp as a motherlicking tack.  (Alexa Chung has not returned my calls, but I have not yet contacted the cast of “Zoolander.”  I will get to the bottom of this…I promise you.)

So, here is a sriracha recipe I haven’t put up before, because I thought I put it up before…but I searched, and apparently I didn’t?

Sriracha

• 475 g/1 lb red chilli peppers (total weight after deseeding and stemming)
• 6 cloves garlic peeled
• 100 ml apple cider vinegar
• 2 TBS tomato paste
• 2 TBS honey
• 2 TBS fish sauce
• 1 tsp salt

1. Puree all ingredients in a high speed blender until very smooth.
2. Bring to a boil.
3. Reduce heat and simmer for 15-20 minutes until the white frothy foam that develops, disappears.  The sauce will be bright red.
4. Adjust seasonings to your liking.
5. * This is important.  You may think you have washed your hands, but that chilli is still on there. Do not wipe your eyes or masturbate for at least twenty four hours.