Wash the chili and chop off the top. Boil with the vinegar. Add the honey and the salt to it and stir it in. Do so until both has dissolved. Go on with stirring for 5 minutes. Kill the heat or remove the pot from it. The sriracha should have the consistency a little bit thinner than a sauce. Add vinegar or water to it if it doesn't. Leave it to take over the different flavours for 30 minutes. Refill it to a jar after that or eat it directly.