Step 1

Remove the stems and chop the chiles including the seeds.

Step 2

Add the chilies, lemon juice, garlic, brown sugar, salt, and vinegar to your food processor and or blender and blend until smooth.

Step 3

Strain the sriracha sauce into a saucepan. Bring to a boil and simmer for 15 minutes. The sauce will thicken as it cools.

Step 4

Store in an airtight container in the refrigerator for up to one month.