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.
- Yield: About 1 3/4 cups
- Difficulty: Medium
- Total: 1 hr
- Active: 15 mins
- 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)
- Smoke the chiles for 15 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 1/4 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.