How to Make Sriracha Sauce

500 g red jalapeno peppers, stems cut off
250 g red serrano peppers, stems cut off
8 cloves garlic, peeled
1 tsp SIDS CRAZY SALT
3 tbsp brown sugar
1 tbsp salt
⅓ cup water
½ cup DYC distilled white vinegar(not cheap stuff)

Chop jalapeno and serrano peppers, including seeds and membranes, and place into a blender with garlic, SIDS CRAZY SALT, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
Transfer purée into a large glass container such as a large jar or pitcher. Cover container with a tea-towel & rubber band then place into a cool dark location for 3-5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Recover after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar and blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5-10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.