Sriracha Sauce

This recipe is courtesy of www.hotsauceblog.com

Fill a container half full with peeled garlic cloves.
Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded.
Add 1 tablespoon of non-iodized salt
Fill the container (to cover chile pods and garlic) with 5% strength white vinegar.
Cider vinegar or wine vinegar will work but will give you a different flavour.
As the chile pods re-hydrate top up the liquid with water or vinegar.
After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached.
If the mixture is too thick it may be thinned with vinegar or water. The resulting sauce is tangy, quite garlicky and very tasty.
Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood coctail sauce. Or ir can serve as a salsa on tortilla chips. It’s very versatile.