Despite it's low number of ingredients, any fan of spicy food will tell you that creating a perfectly blended Sriracha sauce is a science — and over at food blog Serious Eats, they've nailed down how to make your own at home.
From picking out the perfect chillies to the difference between fresh and fermented Huy Fong Sriracha sauce (not to be confused with generic Sriracha, which is a paste rather than a sauce), Serious Eats has the creation of this hot sauce down. All you need (besides the aforementioned chillies, of course) is some garlic, salt, rice vinegar and a large number of people to eat it before it's 30-day shelf life runs out.
If you want to get a bit fancier, you can also add some tomato sauce and fish sauce, if you prefer a more ketchup-like consistency or slightly different salty flavour, respectively. If you prefer your sauce a bit sweeter, the fresh version can be made in a pinch, while the slightly tangier fermented version will take a few days, so be sure to plan ahead. Hit the link for the full recipe, and be sure to share your own hot sauce concoctions in the comments!
Making Sriracha Chile Sauce from Scratch [Serious Eats]