Soak wood chips for 10 minutes and add to smoker box.
Rough chop ingredients and evenly spread them on sheet trays.
Add sugar, salt, olive oil and white vinegar across sheet trays.
Use hands to evenly coat ingredients.
Make a 2-step smoking program: First, hot smoke ingredients at 250F (121C) for 20 minutes.
Make sure to reduce fan speed to 60% for smoking.
Second, roast ingredients in combi mode at 400F (204C) for 20 minutes.
Place sheet trays into the combi oven above the smoker box.
Fully smoked and roasted-ready to make sriracha!
Fill blender with roasted/smoked ingredients. Add olive oil, white vinegar and salt adjusting to your desired taste.
Puree until smooth.
Sriracha can be served right away or canned for preservation,
- 3.0 Red bell pepper
- 3.0 Yellow bell pepper
- 4.0 Medium spanish onions
- 2.0 Heads of garlic, peeled
- 12.0 Plum tomatoes
- 1.0bnch Red chilies
- Olive oil
- White vinegar
Menomonee Falls, WI