:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/zOyeh6aWla3WeUZKcN09/4579ce889ca2103c1f4882b196b125.jpg "Smoked Sriracha Sauce")
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.
Ingredients
- 1 lb fresno chiles
- 1⁄2 Cup rice vinegar
- 1⁄2 Cup red wine vinegar
- 1 medium carrot cut into 4 inch rounds
- 4 peeled garlic cloves
- 11⁄2 tablespoon Dark Brown Sugar
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1⁄2 Cup water
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Directions
Smoke the chiles for 5 minutes in a hot smoker over wood chips, preferably maple.
Meanwhile, 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.
Pull 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.
Place the chiles, vinegar-vegetable mixture, olive oil, salt, and 1/ cup of the water in a blender.
Blend 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.
Pour the chile sauce into jars and refrigerate for up to 2 weeks.
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TASTElistSmoked 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.
Smoke the chiles for 5 minutes in a hot smoker over wood chips, preferably maple.
Meanwhile, 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.
Pull 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.
Place the chiles, vinegar-vegetable mixture, olive oil, salt, and 1/ cup of the water in a blender.
Blend 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.
Pour the chile sauce into jars and refrigerate for up to 2 weeks.
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