I came across this recipe for a 'Huy Fong' lookalike homemade sriracha sauce that looks interesting...
See http://food52.com/recipes/25360-homemade-sriracha
I've not tasted the Rooster brand Sriracha that's popular in the USA; I did look for it on my last trip but found only a very large plastic jar of it that was too big to buy considering I couldn't travel home with it.
I want to taste to see what the fuss is about, but at home there are a huge number of chilli sauces and after tasting too many of them at a chilli festival I settled on a couple from a small local maker http://fatmanchilli.co.uk/
The above recipe is interesting because it lets the chillis ferment before making the sauce. I tried making a sauce with chillis just by chopping them small in a food mixer and adding some vinegar -- the fumes were overpowering and I've not dared open the sauce because I'm not sure I did enough to make it sterile.