DIY Sriracha

Ingredients
1 pound red jalapenos or cayenne chiles
5 fresh Thai chiles
3 cloves garlic
1 tablespoon kosher salt
2 teaspoons fish sauce
1/3 cup rice vinegar 
Water, as needed 

Directions
1.	Procedure for Fresh Sriracha
2.	Snip the stems from the chiles but leave the crown, and roughly chop the chiles.
3.	In a saucepan, add chopped chiles, garlic, salt, fish sauce, rice vinegar and 1/4 cup water.
4.	Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.
5.	Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.
6.	If desired, put the sauce through a strainer to remove seeds from chile sauce.
7.	Let the flavors mingle for a few hours before serving. Mixture will keep in the fridge for one month.
8.	Procedure for fermented sriracha
9.	Snip the stems from the chiles but leave the crown, and roughly chop the chiles.
10.	In a food processor, combine chopped chiles, garlic, salt, fish sauce and rice vinegar for 1 to 2 minutes until mixture is a rough purée.
11.	Transfer the chile mixture to a glass bowl or jar. Cover with plastic wrap, and leave at room temperature for a few days, specifically until small bubbles have formed under the surface. If fuzzy mold forms on the top of the chile mixture (as it did in my case), remove with a spoon and discard.
12.	Over high heat, bring mixture to a boil, then lower the heat. Simmer for a few minutes before removing from heat to cool.
13.	Transfer chile mixture to a food processor, blending until smooth, about 2 to 3 minutes. Add water, if necessary, to mixture if it's too thick.
14.	If desired, put the sauce through a strainer to remove seeds from chile sauce.
15.	Mixture will keep in the fridge for one month.

http://www.seriouseats.com/recipes/2010/04/homemade-scriracha-sauce-recipe.html