If you love Sriracha, you’ll go bananas over the homemade version

wash the peppers and spread them out to

cut off the pepper tops and discard

the peppers in half. remove and discard the seeds and membranes

peel and mince the garlic

pour the vinegar

add the peppers and garlic to the vinegar mix. cover and refrigerate overnight

this next day strain the garlic and chilis from the vinegar. strain the vinegar into a saucepan

cook the vinegar until it is reduced by half

add the strained peppers and garlic to the reduced vinegar and continue cooking until the peppers and garlic are completely

blend the sauce in a food processor. careful! this sauce is in more ways than one