The peppers at our Farmers’ Market are bountiful and beautiful this time of year. It’s fun to make your own sriracha sauce using the peppers of your choice. I have used Tobago peppers, long red cayenne, red jalapeños, and a mixture of multiple kinds of peppers. Although fermented, the sriracha is cooked to stop the fermentation and preserve it so it does not contain active probiotics. It seems to keep indefinitely in the refrigerator.