Smoked Sriracha Sauce Recipe

1. 1

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

2. 2

   Meanwhile, bring both vinegars to a boil.

3. 3

   Add the carrots, garlic, and brown sugar.

4. 4

   Simmer, covered, for 15 minutes.

5. 5

   Let everything cool for about 30 minutes.

6. 6

   Pull the stems off the chiles.

7. 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. 8

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

9. 9

   Blend on high for 1 to 2 minutes.

10. 10

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

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.