In a word: hot. A little bit of this fresh sriracha goes a long way. The flavors are cleaner and more pronounced than the bottled stuff found in the grocery store. When making this at home, be sure to wear plastic gloves when chopping the chiles.
adapted from Food52
Makes 1/2-3/4 cup
2 garlic cloves, peeled & left whole
1/2 teaspoon kosher salt
1/2 cup distilled white vinegar
1 tablespoon agave nectar or palm sugarPlace all the ingredients except the sugar in a bowl and let sit overnight to mellow the heat of the peppers. Place the chile mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Pass through a strainer and smush out as much sauce as possible. Pour into a jar & refrigerate.