Smoked Sriracha Sauce
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.
- 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)
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.
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