Sriracha

Sriracha sauce.  Or otherwise known by the logo picture as "Rooster Sauce".  It's a spicy chili garlic sauce found on the table at most Chinese restaurants.  It's easy to make.  Really!

What you need:

• Jar, whatever size you want, I used a half gallon jar since I planned on making a lot (next time it will be a gallon).  You might want to start with a pint jar.
• Peeled garlic cloves.  Note, if you use a metal utensil to help you peel them, they will turn blue during the vinegar phase of this recipe, it's ok, still edible!
• Dried chili peppers, half serrano and half chili de arbol or dried cayenne (note, I could not find serranos so I used equal portions of dried new mexico chilies, chili de arbol and dried 'asian hot pepper' (according to the package), omitted the habanero)
• 2 habaneros
• White vinegar
• Pickling salt

Fill jar half full with garlic cloves.  Remove stems from chilies and discard but do not dump out seeds.  Add chilies to fill completely full, you may have to cut a few down to fit them in.  Add salt, I used a tbsp for a half gallon but we don't use a lot of salt so thinking a tsp for a pint should be more than enough for most people's tastes.  Slowly add vinegar to the jar, filling the voids and making sure to jiggle any air bubbles loose.  Fill to top of rim, cap with a tight fitting lid and let sit 3 or 4 days.  Check it every once in a while, topping off the vinegar if needed.
Once the chilies have rehydrated fairly decent, pour it all into a blender or food processor and puree away!  Just don't lean too close and inhale the fumes.  If you want it thinner, add more vinegar.
If you've made a small batch pour it back into the jar and just refrigerate it, otherwise pour it into a stock pot and boil for 5 minutes.  Again, avoid inhaling the fumes if you can.  Ladle into jars with about 1/2 inch head space and process in boiling water bath for 10 minutes.
Of course, my jar was actually a half gallon so I got 4 pints: