Homemade Sriracha Sauce

Combine jalapeño and serrano peppers with water, garlic, brown sugar, and salt in a blender. Pulse several times to break down the ingredients, then blend until you achieve a smooth consistency.

Transfer the pureed mixture into a large glass container or pitcher. Cover it with plastic wrap and place it in a cool, dark location for 3 to 5 days. Every day, stir the mixture and scrape down the sides of the container to ensure everything is well incorporated. As the mixture ferments, it will start to bubble and undergo a transformation.

After every stirring session, rewrap the container and return it to its cool, dark location until the mixture has reached your desired level of fermentation. This process may take anywhere from 3 to 5 days, depending on the conditions.

Once the fermentation process is complete, pour the mixture back into the blender. Add vinegar and blend until you have a smooth, consistent texture.

Strain the mixture through a fine-mesh sieve into a saucepan, pressing as much of the pulp and solids as possible through the sieve to create your desired sauce. Discard any remaining pulp, seeds, and skin that are left behind in the sieve.

Transfer the sauce to a small saucepan and bring it to a boil over medium heat, stirring constantly to prevent scorching. Reduce the sauce to your desired thickness by cooking it for 5 to 10 minutes.

Allow the sauce to cool to room temperature. As it cools, it will thicken slightly due to the natural thickening process.

Transfer the cooled sauce to jars or bottles and store them in the refrigerator.