Since Sriracha as we know and love it is fermented, tagging this bold-tasting hot sauce made with red Fresno chiles as such is technically a misnomer. Still, giving the chiles a 15-minute session in the stovetop smoker gives the finished sauce enough grounding and complexity to be worthy of the name.
Special equipment: You’ll need a stovetop smoker—our favorite is this compact and affordable one from Camerons.
Rooster drawing by Rachel Rochelle
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...