To Bee in SC--Regarding your request for sriracha sauce--I make my own chile garlic sauce from my garden hot peppers. It isn't exactly like Sriracha, but it is delicious and substitutes well for it in recipes. It also keeps forever in the freezer, and at least 6 months in the fridge. Use any kind of red pepper you have--I use everything from jalapenos to thai bird peppers.

Chile and Garlic Sauce

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped (fresh are best, but you can add a small amount of dried if you don't have enough)
4 cloves garlic, chopped
1 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup.

To make this more like Sriracha, I would puree it to a smooth texture instead of coarse. You could also adjust the vinegar, sugar and salt to taste. You probably would use less, as I believe Sriracha is more sauce-like and this tends to be thicker. This can be used wherever Sambal Olek or Chile-Garlic Paste is called for. I put this in egg drop soup, most of my stir-fry dishes, in my sauce for my Spicy Tuna Roll (sushi) and even in ketchup for my French fries and hash browns! It is great to have in the fridge, and if you have an abundance, the freezer keeps it good as new! Enjoy!
Sheryl in AZ

http://www.nancyskitchen.com