I like to make my own sauces and condiments because it's fun, and often cheaper if you do it in season. With Sriracha, you can only do it when the jalapenos are red, usually at the end of the summer, so keep this recipe at the ready for when you can scoop some up.
Sriracha (from Goop)
(makes 2 cups)
1/4 cup peeled garlic cloves
1 lb red jalapenos, sliced into thin rings
2 1/4 cups rice wine vinegar
1/4 cup plus 1 tablespoons honey
2 tablespoons salt
1 tablespoon arrowroot or cornstarch
2 tablespoons fish sauce
Boil garlic cloves with just enough water to cover. Once boiling, turn off heat, drain and cool under running water. Drain and cover with cold water and bring to boil again; drain and set aside. Thinly slice garlic and combine with jalapenos and vinegar in larger pot. Bring to boil and cook for 3 minutes. Remove from heat and add honey and salt and stir to combine. Let steep for 1 hour.
Puree in blender and return to pot and bring to boil. Lower heat and simmer for 10-15 minutes, skimming foam until lightly reduced. Dissolve arrowroot or cornstarch in bowl with 1 tablespoon of lukewarm water; whisk into the simmering sauce until it thickens. Cook another 2-3 minutes and add in fish sauce. Bottle in glass mason jars or a squeeze bottle and store in the refrigerator.