Who doesn't like sriracha? It's fun to make and easy to do.
If you don't have access to Hawaiian Chile Peppers, use thai bird chiles.
***WARNING*** this will be SPICY.
E ai ka kou (let's eat).
1.50 lbs Red Jalapeno
1 lb Hawaiian Chili Pepper
4 Tbsp Brown Sugar
1 Tbsp Kosher Salt
4 oz Distilled Vinegar
Puree the chilies, salt, sugar and garlic- into a fine mixture (do not puree until liquified).
Put into a glass jar. Cover lightly with plastic wrap or use an airlock.
Let stand in a dark, room temperature environment.
When bubbles start, stir mixture.
Let it go until it stops rising.
Blend the mixture with the vinegar.
Strain the mixture into a stainless steel pot.
Over medium heat, bring the mixture to a boil and then reduce back to a simmer (you will need to stir so the mixture doesn't burn).
Reduce over low heat until the desired consistency is reached.
Cool and season with salt.