Yield: 5 - 6 half-pints

1. ​​Remove the stems from the peppers. Leave the seeds and membranes for a hotter sauce or remove some to tame it.
2. ​​Rough-chop the peppers and garlic. Put them in a pot with the vinegar, sugar, and salt. Bring to a boil, reduce the heat and simmer 20–30 minutes, until everything is very soft.
3. ​​Blend until completely smooth. For that silky bottled Sriracha texture, push it through a fine-mesh strainer after blending. Return it to the pot and simmer until it's the thickness you want.
4. ​​Taste it before jarring. More sugar will make it more Sriracha-like; more vinegar will make it sharper. Don't reduce the vinegar.

NOTE: Traditional Sriracha gets some of its characteristic flavor from fermenting the peppers first. Open a window before cooking those habaneros. Boiling habanero fumes in the kitchen is a mistake you generally only make once. 😂

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1. ​​Cook the carrots only until they are partly tender, about 5 minutes. You want them still firm because they will continue cooking in the jar.
2. ​​Combine the vinegar, water, sugar, salt, mustard seed, celery seed, pepper, and garlic powder in a saucepan. Bring to a boil and stir until the sugar and salt dissolve.
3. ​​Add the onion and green pepper to the hot brine and simmer about 2 minutes.
4. ​​Pack the hot carrots, onion, and pepper into hot jars, distributing the vegetables evenly. Pour the hot brine over them, leaving about ½ inch headspace or to the bottom or the neck ring.