Smoked Sriracha Sauce Recipe

• 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)

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.

chiles, rice vinegar, red wine vinegar, carrot, garlic, brown sugar, olive oil, kosher salt, water

Taken from www.chowhound.com/recipes/smoky-rooster-sriracha-31099 (may not work)