Garlic Chile Asian Hot Sauce Recipe

This is a recipe that would be closer to Sriracha than Tabasco. This recipe will have to be processed in a pressure cooker however due to the low acid classification. IF you don't want to can/preserve this? You could make a fresh batch and then stick it in your fridge. The shelf life would be much shorter. It wouldn't be sealed? But I am sure it would be just as awesome!

Spicy Garlic Chile Hot Sauce Recipe-Video