Roughly chop your peppers and remove the stems.
Add the peppers, garlic, brown sugar and salt to a blender and process until you have a puree. You can add a little water if needed to loosen the mix but try to keep it as dry as possible.
Transfer the mix to a glass jar and ferment at room temperature for 2-3 weeks.
After fermenting, pour the mixture into a blender, add your vinegar and process until smooth.
Pass the mixture through a food mill into a saucepan, pressing down to extract as much of the liquid as possible.
Bring the mix to a boil over medium heat, reduce the heat, and simmer for 10-15 minutes until it is at the desired consistency.
Let the sauce cool and then transfer to a glass jar or bottle.
Your homemade Sriracha sauce should last at least one month if stored in the refrigerator.
