Smoked Sriracha Sauce Recipe

Name: Smoked Sriracha Sauce Recipe
Ingredients: 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)

9 ingredients

12 steps

Ingredients

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)

Directions

1

Smoke the chiles for 15 minutes in a hot smoker over wood chips, preferably maple.
2

Meanwhile, bring both vinegars to a boil.
3

Add the carrots, garlic, and brown sugar.
4

Simmer, covered, for 15 minutes.
5

Let everything cool for about 30 minutes.
6

Pull the stems off the chiles.
7

If you want to remove the seeds (this is optionalI like to leave them in), scoop them out with your fingers and discard.
8

Place the chiles, vinegar-vegetable mixture, olive oil, salt, and 1/4 cup of the water in a blender.
9

Blend on high for 1 to 2 minutes.
10

Check the consistencyadd the remaining 1/4 cup of water and blend again.
11

If you like it thinner, add up to 1/4 cup additional water and blend again.
12

Pour the chile sauce into jars and refrigerate for up to 2 weeks.