Mad-Delicious Sriracha

• 2 cups (about 8 ounces whole) red chiles, such as Fresno, serrano, and/or jalapeno, in any ratio, split and seeded
• 1/2 cup garlic cloves (about 10 peeled)
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 1/4 cup white vinegar
• 1/4 cup hot water

1. Combine chiles, garlic, sugar, salt, and vinegar in a small saucepan. Cover and heat gently, as if to steep, over very low heat for 30 minutes.
2. Add chile mixture and 1/4 cup hot water to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, adding more hot water if necessary.
3. Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.
4. VARIATION
5. Fiery Hot Green "Sriracha": Nothing like the real thing, but searingly spicy and tangier. Preheat broiler to high. Place 8 ounces whole jalapenos and 1 (1/2-inch-thick) onion slice on a baking sheet; coat with cooking spray. Broil 5 minutes; turn vegetables. Add 4 garlic cloves; broil 5 minutes. Wrap mixture tightly in foil. Let stand 20 minutes. Peel and seed peppers. Place peppers, onion, garlic, 1/4 cup fresh lime juice, 1/4 cup water, 2 tablespoons sugar, and 3/4 teaspoon salt in a blender; process until smooth.
6. SERVES 16 (serving size: 1 tablespoon)
7. CALORIES 14; FAT 1g (sat 0g); SODIUM 111mg

red chiles, garlic, sugar, salt, white vinegar, hot water

Taken from www.myrecipes.com/recipe/mad-delicious-sriracha (may not work)