2 cups (480 ml) soy sauce
2 cups (480 ml) Bomb-Ass Homemade Sriracha (recipe follows)
2 cups (400 g) sugar
Combine all the ingredients in a large bowl and whisk together until the sugar is dissolved.
3/4 pound (340 g) red jalapenos or Fresno chiles, stemmed and roughly chopped
1/4 pound (115 g) red serranos or red finger chiles, stemmed and roughly chopped
1/2 pound (230 g) green jalapenos, stemmed and roughly chopped
4 cloves garlic
2 tablespoons (25 g) sugar
2 tablespoons (25 g) brown sugar
1 to 2 teaspoons (5 to 10 g) kosher salt
1/2 cup (120 ml) distilled white vinegar
1 teaspoon xanthan gum (optional, to help stabilize the sauce for long holding)
If you love really spicy Sriracha, reverse the proportions of the serrano and jalapeno peppers. And if you think that's not gonna be hot enough for you, sub the chiles for Scotch bonnets and Thai chiles. I'm not responsible for the burning of your mouth or bottom if you go this route! This is also a great way to preserve your once-a-year chiles like New Mexico Hatch or home grown.