Here you go:
How to Make Sriracha from Scratch | Serious Eats
I haven't tried it myself, but it looks good.
There was another post recently about homemade hot sauces, and I put up my recipe there. I'm sure if you do a search, it'll pop right up. I basically soak some dried peppers overnight (you can use any kind of pepper you want, I usually do a hot red chili and some chipotles), then in the morning, I throw them in my vitamix with some water, vinegar, garlic, salt, black pepper and a few fresh dates. Blend on high until smooth, taking tiny tastes to make sure you like the basic flavor, adding more dates, salt, etc if needed. Keep in mind though that the full flavor will not develop for several days to a week. When you're happy, strain through a few layers of cheesecloth (reserving the liquid that makes its way through). Pour the strained liquid into bottles. Discard the leftover pepper bits. My husband will not eat any other hot sauce now. The hardest part is being patient for the few days it takes for the flavors to mellow out and develop!
I love Siracha, great post.
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