Sriracha Hot Sauce Recipe

Fill a container half full with peeled garlic cloves.
Fill the rest of the way with 2 (at least) habaneros and a mix
of dried serrano and cayenne pods that have been stemmed but not
seeded. Add 1 tablespoon of non-iodized salt and fill the
container (to cover chile pods and garlic) with 5% strength
white vinegar. Cider vinegar or wine vinegar will work but will
give you a different flavour.

As the chile pods re-hydrate top up the liquid with water or
vinegar. After a few days to a week of steeping in the vinegar
dump the whole mess into the food processor or blender and puree
until a smooth, thick consistency is reached. If the mixture is
too thick it may be thinned with vinegar or water.

The resulting sauce is tangy, quite garlicky and very tasty.
Mixed 50/50 with tomato sauce (American catsup) it makes a very
nice seafood coctail sauce. Or ir can serve as a salsa on
tortilla chips. It’s very versatile.