Fermented Fresno Sriracha!

Last year I made a sort of "fake sriracha" pepper sauce that was quite good. But this year, I wanted to go more authentic and try a real, fermented sriracha. Verdict? Last year's was thicker, because I didn't strain out the seeds or fibers. This years' has a good flavor, but is thinner, more like cholula sauce. Next up: green fermented pepper sauce...

Here is the recipe: (either store in the refrigerator or water bath process for 15 minutes.

8 cups red hot peppers, remove stem and most of the seeds (I used Fresnos and ripe red jalapeños)
2-4 cloves of garlic, peeled
3 T. brown sugar
1 T. kosher or canning salt
1/3 cup water (filtered)
blend in blender and then ferment for at least 3-5 days, stirring once a day. I used a Fido air-lock jar. They have fermenting jars now in the canning section now too.
Blend again in the blender with 1/2 cup white vinegar.
strain through a fine strainer and then cook down 5-20 minutes to desired thickness.
Process in water bath/steam canner for 15 minutes or else keep in the refrigerator after cooling to room temp.