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You can make your own Sriracha using peppers you buy from the market or home grown to control the heat level. I make 2 different versions at home, one with Tabasco peppers and one with Death Spirals.

Sriracha Recipe from Foolproof Preserving - America's Test Kitchen

Prep: 15 Minutes
Cook: 45 Minutes
Age: 1 Day
Yield: 2 Cups

Why this recipe works: Sriracha is a fiery-red Thai-American hot sauce fondly known
by its loyal followers as rooster sauce. Traditionally, Sriracha is made from a
fermented chile mash, which is a process that can take over a week. We wanted a
simple, streamlined version of rooster sauce we could make at home without the wait.

Our first test consisted of processing chiles, vinegar, water and garlic, along
with a bit of sugar and salt. We cooked the mixture down to a ketchup-like
consistency, which resulted in more of a chili-garlic paste than Sriracha. By
adjusting the ratio of liquid to chiles and garlic, we were on track to a pourable
hot sauce. We also swapped out white sugar in favor of brown; tasters preferred the
richer, deeper notes of the dark brown sugar. We were getting closer to a more
balanced hot sauce; however, we were missing the fermented flavor of the original.

To achieve the unique flavor, we whisked 2 tablespoons of fish sauce into the chile
mixture along with the sugar and salt. A quick simmer on the stovetop thickened the
Sriracha and allowed the flavors to meld. Passing the finished product through a
fine-mesh strainer gave us a smooth sauce.

Finally, we found it crucial to let the sauce sit for a day to develop its flavor
before serving. Although it's tempting to store this sauce in plastic squeeze
bottles, we found it better to store it in glass; the plastic can add off-flavors to
the sauce as it sits. This Sriracha cannot be processed for long term storage.

1 1/2 pounds red jalapeno or Fresno chiles, stemmed
1 1/4 cups distilled white vinegar
1/4 cup water
8 garlic cloves, peeled
2 tablespoons fish sauce
2 tablespoons packed dark brown sugar
5 teaspoons salt

1. Working in 2 batches, process jalapenos, vinegar, water and garlic in blender
until smooth, about 2 minutes. Transfer mixture to medium saucepan and whisk in fish
sauce, sugar and salt.

2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer,
skimming any surface foam, until thickened, 18 to 20 minutes. Remove pan from heat
and let cool for 5 minutes.

3. Process mixture in blender until smooth, about 1 minute. Strain Sriracha through
fine-mesh strainer set over bowl, pressing on solids to extract as much sauce as
possible.

4. Using funnel and ladle, portion Sriracha into 2-cup glass bottle. Let sauce cool
to room temperature. Cover, refrigerate and let flavors mature for at least 1 day
before serving. Sriracha can be refrigerated for up to 6 months; flavor will mature
over time.