First, prep your peppers. I’ve found that removing the seeds and most of the ribs from the jalapeno peppers produces a sauce of moderate heat, which is my personal preference. If you like to breathe fire and have a Teflon gastrointestinal tract, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or even Lumbre peppers).

Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor. Purée until smooth.

Pour the purée into a medium saucepan and bring to a boil over high heat.

As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally. By cooking the sauce, we concentrate and deepen the flavors, and cut the sharpness of the raw garlic.

Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.

Taste and adjust for seasoning if necessary.

Transfer the sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week. I love to freeze mine in these silicone ice cube trays because they’ll last for few months and I can pop a cube out whenever I need some spicy goodness.