Remove the stems from the chilies and roughly chop them up to make measuring your 2 1/2 cups more accurate.
Place the chilies into a food processor, with the garlic, sugar, salt and water then blend until a fine paste forms.
Transfer the mixture to a clean glass jar, screw the fermentation lid on and leave in a warm place out of direct sunlight for 5 days.
After 5 days you should notice little pockets of air in the mixture, this is what you want.
Transfer the mixture to a blender, along with the apple cider vinegar and smoked paprika then blend to a smooth paste.
Pass the paste through a wire sieve set over a bowl and do your best to extract as much of the liquid as you can using the back of a metal spoon.
Set the solids aside to dehydrate into a sriracha shaker and pour the chili sauce (Sriracha sauce) into a clean glass jar.
Dehydrate the solids using your lowest setting - not to exceed 110 degrees Fahrenheit - until thoroughly dried then crush and put into a shaker bottle.
Refrigerate the sauce and use within 12 months. The shaker doesn’t need to be refrigerated and should last for a couple of years.