Fresh Sriracha (Aka, Home Made 'Rooster')

• 1/2 pound red fresno chiles, coarsely chopped
• 4 garlic cloves
• 1 teaspoon kosher salt
• 1 cup distilled white vinegar
• 2 tablespoons palm sugar

1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.
2. Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
3. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. rnRun through a strainer and smush out as much juice as possible.
4. Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!
5. I've also adapted a spicy Sriracha spread recipe combining a 1/2 cup vegenaise (or mayo, if you prefer), 1/8 cup of this fresh sriracha, and a Tablespoon of sweetened condensed milk. Yum for anything you'd use mayo on, but with a kick.

chiles, garlic, kosher salt, white vinegar, palm sugar

Taken from food52.com/recipes/6441-fresh-sriracha-aka-home-made-rooster (may not work)