Homemade Sriracha

I got this recipe from a dear friend and have adjusted to my preferences. It makes a good bit and you can save for later use by canning, but if your like me, I put sriracha on anything and just store in a large container in the fridge. 

1 1/4 cups peeled garlic cloves

1 lb of red jalapeños. Sliced and most seeds removed. Leave more for more spice. 

2 1/4 cup rice wine vinegar 

1/4 cup local honey

2 tbsp Himalayan salt

2 tbsp fish sauce

Place all but fish sauce in a large pan and bring to a simmer till mostly cooked together. About a hour. Add fish sauce and use an immersion mixer to get a finer consistency. Store in fridge.