Even better, this Serious Eats article explains fermented hot sauces in detail. Sriracha is just a subclass of fermented hot sauce that sticks mainly to sweet-hot chilies and garlic. Sriracha also tends to be sweet, so sugar is usually added. I prefer the complexity that e.g. carrot imparts along with the sweetness, and a bit more of the floral bite of habaneros (mixed with bomba chilies for sweetness and color). It’s an extremely slippery slope!

https://www.seriouseats.com/fermented-hot-sauce-how-to

Once you start making sriracha at home, you may discover that you want more.

Also, I don’t have a link handy right now, but HN has had a number of people’s personal recipes from github make the front page.