1 3/4 lb red jalapeno peppers, stems removed and halved lengthwise
3 garlic cloves
2 Tbsp garlic powder (optional)
2 Tbsp granulated sugar, plus more as needed
1 Tbsp light brown sugar
1 Tbsp kosher salt, plus more as needed
1/2 cup distilled white vinegar, plus more as needed (5%)
Water, as needed
To make the sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until it becomes a coarse puree. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy but that is to be expected.)
After 1 week, pour the Chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then purée in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you have been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.