Step 1

To make the Sriracha, in the bowl of a food processor, combine the peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms.

Step 2

Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that's to be expected.)

Step 3

After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. [Editor's note: If you'd like to preserve the gut-friendly bacteria that has been brewing in your hot sauce, skip the simmering step and purée the pepper mixture and vinegar together in the next step.]

Step 4

Let the mixture cool and then purée it in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, add a small amount of water.

Step 5

Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get.

Step 6

Taste and adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months.