She Strengthens

The Ultimate Guide to Crafting Bold-Tasting Hot Sauce

The Misnomer of Fermentation

Sriracha, the iconic hot sauce, is often associated with fermentation, but technically, it’s not entirely accurate. However, by giving red Fresno chiles a 15-minute stovetop smoker session, we can create a sauce that’s complex and bold enough to earn the fermented label.

Special Equipment Needed

To achieve this depth of flavor, you’ll need a stovetop smoker. We recommend a compact and affordable option from Camerons.

Yield and Difficulty

This recipe yields approximately 1 3/4 cups of hot sauce and is considered medium difficulty. The total preparation time is 1 hour, with 15 minutes of active cooking time.

Gather Your 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 desired consistency)

Smoking and Simmering

Smoke the Fresno chiles over wood chips, preferably maple, for 15 minutes. Meanwhile, bring both vinegars to a boil and add the carrots, garlic, and brown sugar. Simmer, covered, for 15 minutes, then let everything cool for about 30 minutes.

Blending and Seasoning

Remove the stems from the chiles and, if desired, scoop out the seeds. Blend the chiles, vinegar-vegetable mixture, olive oil, salt, and 1/4 cup of the water in a blender on high for 1 to 2 minutes. Check the consistency and add the remaining 1/4 cup of water as needed. If you prefer a thinner sauce, add up to 1/4 cup additional water and blend again.

Storage and Enjoyment

Pour the hot sauce into jars and refrigerate for up to 2 weeks. With this recipe, you’ll have a bold-tasting hot sauce that’s perfect for adding flavor to your favorite dishes.