Sriracha sauce contains red jalapeño peppers, red serrano peppers, garlic cloves and light brown sugar. It also contains kosher salt, distilled white vinegar and water.
To make sriracha sauce, remove the stems from 1 pound of red jalapeño peppers and 1/2 pound of red serrano peppers. Chop the peppers, but don't remove the seeds or membranes. Combine the peppers in a blender with 4 cloves of peeled garlic, 3 tablespoons of light brown sugar, 1 tablespoon of kosher salt and 1/3 cup of water. Mix repeatedly until smooth.
Place the blended mixture into a glass jar or pitcher, and cover it with plastic wrap. Let it sit in a cool, dark location for three to five days. Stir the puree once daily. As it begins to bubble and ferment, remove any excess from the sides of the bowl. Cover the container after each stirring.
Transfer the fermented mixture to the blender, and add 1/2 cup of distilled white vinegar. Mix the ingredients until smooth, and strain them into a saucepan. Get rid of any remaining pulp, seeds and skin. Boil for five to 10 minutes while stirring. Remove any foam that forms, if desired. Take the saucepan off the heat, and let it cool to room temperature. Place the sauce in bottles or jars, and refrigerate prior to serving.