Sriracha

• 1 1/2 pounds red jalapeños, stems snipped off, leaving green tops intact (see notes)
• 6 cloves garlic, peeled
• 4 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 1/2 cup distilled white vinegar

Instructions

1. Place jalapeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chiles are very finely chopped, stopping to scrape sides of bowl as necessary. Transfer mixture to a clean jar, seal, and let sit at room temperature in a cool, dark place.
2. Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Open jars, stir, and reseal jars daily to let ferment until chiles are no longer rising in volume, an additional 2-3 days.
3. Transfer chiles to jar of a blender, add in white vinegar, and purée until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push through as much pulp as possible, only seeded and larger pieces of chiles should remain in strainer.
4. Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

Notes

For a spicier sauce, use Fresno chiles.