Ingredients (9)
- 1 pound Fresno chiles
- 1/2 cup rice vinegar
- 1/2 cup red wine vinegar
- 1 medium carrot, cut into 1/4-inch rounds
- 4 peeled garlic cloves
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 cup water (or more, depending on the consistency you like)
Nutritional Information
- Calories147
- Fat5.23g
- Saturated fat0.7g
- Trans fat
- Carbs21.22g
- Fiber2.92g
- Sugar13.49g
- Protein3.29g
- Cholesterol
- Sodium671.42mg
- Nutritional Analysis per serving (3 servings) Powered by
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.
Instructions
-
1Smoke the chiles for 15 minutes in a hot smoker over wood chips, preferably maple.
![]()
-
2Meanwhile, bring both vinegars to a boil. Add the carrots, garlic, and brown sugar. Simmer, covered, for 15 minutes. Let everything cool for about 30 minutes.
![]()
- 3Pull the stems off the chiles. If you want to remove the seeds (this is optional—I like to leave them in), scoop them out with your fingers and discard.
-
4Place the chiles, vinegar-vegetable mixture, olive oil, salt, and 1/4 cup of the water in a blender.
![]()
-
5Blend on high for 1 to 2 minutes. Check the consistency—add the remaining 1/4 cup of water and blend again. If you like it thinner, add up to 1/4 cup additional water and blend again.
![]()
-
6Pour the chile sauce into jars and refrigerate for up to 2 weeks.
![]()
Rooster drawing by Rachel Rochelle
- Share This Recipe
- Save (16)