Make the Sriracha sauce ahead of time (follow steps 2-6).

To make the Sriracha, chop the jalapeño and serrano peppers, retaining the seeds and ribs; place the peppers in a blender or food processor along with the garlic, pancake syrup, salt, and water. Pulse several times and then blend until smooth.

Transfer the puree into a large glass container. Cover the container with plastic wrap and place into a cool, dark place for 3 to 5 days, stirring once a day, scraping down the sides; the mixture will begin to bubble and ferment. Be sure to cover and place back in the dark, cool place after each stirring until mixture is bubbly.

Pour the fermented mixture back into a blender or food processor with the vinegar and blend until smooth. Strain mixture over a mesh strainer into a saucepan, pushing as much pulp as possible into the saucepan. Discard remaining pulp left in strainer.

Bring the mixture to a boil , stirring often, until reduced to your desired thickness (about 5 to 10 minutes). Skim the foam is desired.

Remove from heat and let the sauce cool to room temperature. Sauce will thicken while cooling. Set 1 teaspoon aside and transfer the remaining sauce to jars or bottles and refrigerate.