Homemade Sriracha – How to Make Thai Sriracha ซ้อสศรีราชา
From http://shesimmers.com/, Author: Leela

Sriracha (pronounced see-rah-chah) sauce is traditionally made of fresh larger red peppers or พริกชี้ฟ้า (never dried peppers and usually not small bird's eye ones or พริกขี้หนู), vinegar (white only — never rice or cider vinegar), garlic, sugar, and salt. It should also be noted that Sriracha sauce never contains tomatoes. Additionally, Sriracha always has smooth texture; it's never chunky. When you look at it, you should not see pepper seeds or chunks of pepper skin. The sauce, as we know it in Thailand, does not have the texture of sambal — a sauce which, though delicious, should not be confused with Sriracha. Thai Sriracha is runnier and sweeter than the US-made Sriracha. The flavor lends itself very well to Thai dishes, especially those that can sometimes be a bit on the greasy side. (The heat and the tang help restore the balance.)

24 ounces (weight) fresh red jalapeño or serrano peppers, no substitute
8 ounces (weight) peeled garlic cloves
4 fluid ounces white vinegar
12 fluid ounces water
16 ounces (weight) granulated sugar
6 tablespoons salt (You can add more — up to 8 tablespoons — if it’s not salty enough, but it’s better to start with less.)

Purée the first four ingredients together in a blender; strain the liquid into a heavy-bottomed pot, squeezing out as much liquid out of the pulp as you possibly can. It’s important that you don’t use a strainer with too fine mesh as you want to incorporate some pulp into the sauce. It’s some of the fine pulp that passes through the strainer that gives the sauce body. If there’s no pulp at all in the strained mixture, you’ll end up with a hot, sweet, sticky syrup with may not taste so bad but it will lack the consistency of Thai Sriracha.

Whisk the rest of the ingredients into the pepper-garlic purée and bring the mixture to a boil over medium heat, stirring occasionally.

Reduce the heat and let the sauce simmer, uncovered, until the sauce is reduced down to about 4 cups and thickened up a bit, stirring occasionally. If you like your sauce less runny, reduce it longer; the recipe will yield less volume, but the sauce will be thicker and more intense.

Let the sauce cool completely before storing in a glass jar. If you don’t stick a dirty spoon into the jar every time you use your sauce, your Sriracha will keep, refrigerated, for a month. It can also be frozen and thawed in the refrigerator.

The sauce tastes best if left in the refrigerator for two days after it was made to allow the flavor to mellow out a bit. From that point on, the garlic isn’t quite so strong and the pepper isn’t quite so harsh and fiery.

Makes 1 quart (32 fluid ounces)