• A couple handfuls of small, fresh, spicy chili peppers (usually called bird's eye chilis)
• Three or four cloves of garlic
• Quarter cup of white vinegar
• Tablespoon of sugar
• Teaspoon of salt
• 4-6 bell peppers
• One or two sugarcube-sized pieces of fresh ginger
• A blender

Stem the chili peppers, coarse chop the garlic. Add everything except the bell peppers to the blender. Puree superfine. Slice a few bell peppers, add and blend. Keep adding bell peppers to taste; you'll probably want to add a bit more sugar too.

I'm a huge Sriracha fan but I actually like this better. It's the fresh peppers. Eat it on everything.

Where credit is due: I originally started with this recipe. Now that I think about it, even adding ginger was Teena's idea, not mine.

Some notes:

• Recipe above is approximate only. Your garlic cloves may be larger than what I get here in Kenya. Your chili peppers may not be as spicy.
• Don't go too nuts with the garlic, and especially not with the bell peppers. This is all about the flavor of the fresh chili peppers, and the spice.