Smoked Sriracha
Ingredients
-
1
cup
smoked fresno peppers or red jalapenos
-
1
cup
mini peppers
-
1
piece
San Marzano or Roma tomato
-
1
head
garlic
-
⅓
cup
unsweetened/natural rice vinegar
-
¼
cup
honey
-
2
tbsp
fish sauce
Instructions
- Prepare the grill for indirect heat and smoke the peppers for at least 20 minutes.
- Allow the smoked peppers to cool and remove their stems.
- In a food processor, combine all ingredients and blend until smooth.
- Transfer the mixture to a pot, bring to a boil, then reduce to simmer for about 20 minutes.
Nutrition Facts (estimated)
Servings
2.5 cups
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
200mg
Cholesterol
0mg
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