In the bowl of a food processor, combine the peppers, garlic, garlic powder, sugar, salt, and brown sugar. Pulse until a course puree forms.

Transfer the puree a glass jar, seal and store at room temperature for 7 days, stirring daily.

After a week, pour the mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer for 5 minutes.

Let the mixture cool, then puree in a food processor for 2-3 minutes until a smooth uniform paste forms. If the sauce is too thick, add water until the desired consistency is reached.

Pass the mixture through a fine mesh strainer. Press on the solids with the back of a spoon to squeeze out ask that spicy goodness. Discard the solids.

Give your Sriracha sauce a taste and adjust the seasonings. Vinegar, garlic, salt, etc.

Store in a glass jar in the refrigerator for up to 6 months.

TIP: If you have trouble finding ripened red jalapeno peppers, place the green peppers in a paper bag along with a ripened tomato or banana. The ethylene gas that is given off from the ripe fruit will ripen the pepper in a couple days turning them red.

TIP: When handling any hot pepper, wear surgical rubber gloves. You can buy a box of them fairly cheap and just throw them away when you are done cutting the pepper. That way, you don't accidentally rub your eyes and go through agony.