Cut a 200g red bell pepper in half, discard seeds and cube. Remove stems from 175g of fresno peppers (red jalapeños) and 10 small, red Thai chilies and slice, seeds and all. Add peppers to a food processor with 3 large, sliced garlic cloves, 2 1/2 Tbsp. brown sugar, 1/4 cup water and 1 tsp. salt. Pulse until finely chopped.

Seal mixture in a jar and store in a cool, dark place, stirring once a day for 4 to 5 days, or until very aromatic and beginning to ferment. When ready, return to food processor with 1/3 cup plus 1 Tbsp. rice vinegar and 1 Tbsp. cornstarch. Pulse until smooth as possible. Strain through a fine sieve over a pot, vigorously whisking and pressing on it to extract as much liquid as possible. Over medium-high heat, bring sriracha to a simmer, and reduce a few minutes until desired consistency.

Let sriracha cool to room temperature, then transfer to a jar, seal and keep refrigerated until needed. It will keep a few weeks Makes 3/4 to 1 cup. Use the sriracha on anything you think needs some spicy heat, such as Asian dishes, scrambled eggs, burgers and dips.