Flame-Roasted Sriracha Condiment
Rewritten Article
Sriracha, the zesty hot sauce we all adore, is usually fermented. But since we're using red Fresno chiles and giving them a whirl in a stovetop smoker for 15 minutes, it's safe to say we're crafting a smoky, complex sauce that deserves the title of Sriracha.
Equipment: You'll need a stovetop smoker - we dig the affordable and compact one from Camerons.
- Yield: A generous 1 3/4 cups
- Difficulty: A smokin' medium
- Total: 1 hour
- Active: 15 minutes
Ingredients (9)
- 1 pound Fresno chiles
- 1/2 cup rice vinegar
- 1/2 cup red wine vinegar
- 1 medium carrot, sliced into 1/4-inch rounds
- 4 cloves peeled garlic
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 cup water (Or more, depending on your preferred consistency)
Instructions
- Cook the chiles in a hot smoker for 15 minutes, smokin' it up over wood chips, preferably maple.
Insight: Traditional Sriracha is made through fermentation, but smokin' the chiles gives our smoky creation the complexity it needs.
- Simultaneously, bring both vinegars to a boil. Add the carrots, garlic, and brown sugar. Simmer with a lid on for 15 minutes, letting things chill for about 30 minutes afterward.
- Pull the stems off the chiles. If you fancy a milder sauce, you can scoop out and discard the seeds (optional).
- Chuck the chiles, vinegar-vegetable mixture, olive oil, salt, and 1/4 cup of the water into a blender.
- Blend on high for 1 to 2 minutes. Adjust the consistency by adding the remaining 1/4 cup of water and blending again. If you prefer it thinner, add up to 1/4 cup more water and blend again.
- Store the chile sauce in jars and refrigerate for up to 2 weeks.
Clarification: Creating your homemade smoked Sriracha sauce involves roasting Fresno chiles, smoking them, and blending them with a mix of vinegar, carrots, garlic, sugar, oil, salt, and water. If desired, fermentation can be used to achieve a more traditional Sriracha taste. This smoky twist on the classic hot sauce provides a zingy yet rich flavor profile.
- Our stovetop smoked Sriracha recipe uses red Fresno chiles, which we cook for 15 minutes in a smoketop smoker, creating a smoky, complex sauce.
- The ingredients for this smoky Sriracha include uncategorized chiles, rice vinegar, red wine vinegar, sliced carrots, garlic cloves, dark brown sugar, olive oil, kosher salt, and water.
- Let's talk about the instructions:cook the chiles in a hot smoker, simmer the vinegar, carrots, and garlic, remove the chile stems and seeds (optional), blend the chiles, vinegar-vegetable mixture, oil, salt, and water, and adjust the consistency with more water if needed.
- Once blended, store the chile sauce in jars and refrigerate it for up to 2 weeks for long-term nutrition and enjoyment.
