Deseed and slice your sweet red peppers. Weigh your sweet red pepper slices. Peel your garlic cloves. Weigh your garlic cloves. Boil your red sweet peppers and garlic till soft in 2 cups water. Add 3rd cup water and cup of vinegar, cool.

In food processor, Add all ingredients except hot thai peppers. Mix thoroughly. Simmer puree till condensed to the thickness of pepper sauce. You should have about two cups, 500 grams. 25 Red thai peppers are 100,000 Scoville heating units (SHU) each, 2,500,000 SHU total. Sriracha is about 5,000 SHU. 25 grams of dried thai peppers diluted nine times with 475 grams of base will make store bought Sriraca strength.

Crush one dried red thai pepper with mortar and pestal. Mix into the pepper sauce base. Taste one drop. Crush one more thai pepper, mix in puree, taste one drop. One pepper at a time, build your sriracha sauce to your preferred level of heat. When perfect, Pulse thoroughly with your food processor. Bring to boil to preserve, cook 15 minutes, cool.