adapted from Randy Clemens’ sriracha recipe
1 pound of chilis
1/2 head of garlic, peeled and minced
3 TB palm sugar
1/2 TB salt
1/4 cup distilled white vinegar
Put on a pair of plastic gloves and make sure your prep area is well-ventilated. Destem and half the chilis. Place in a blender with the garlic, sugar and salt. Puree until well-blended. Using a spatula, scape the contents into a glass container and cover. Store it at room temperature, stirring it once a day for seven days. This will allow the flavors to blend and slightly mellow.After a week, pour the puree with the vinegar into a small pot over medium heat. Bring it to a boil and let it simmer for about five minutes. Transfer the contents to a blender and puree again for two minutes.
Strain the puree through a fine-mesh strainer, retaining a bit of the pulp in the end if you’d like. Keep it stored in the refrigerator.