Sriracha-Roasted Chile Sauce
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 large red capsicum [red peppers], or three medium
3-5 other hot chiles
1 medium carrot
4 garlic cloves, divided
1/4 c apple cider vinegar
1/2 – 1 tsp sea salt
Cut carrot into batons and steam until soft. Blacken all sides of red capsicum on foil under grill [broiler]. Once charred, wrap in foil to steam. Blacken chiles, two garlic cloves and steamed carrots on foil under grill. Once charred, wrap in foil to steam.
Peel all peppers and remove seeds – do not rinse. Peel fresh and roasted garlic. Puree all ingredients until smooth. Tip: Keep some of the chiles, vinegar and salt out initially, and add to taste.
Cut carrot into batons and steam approx 15 mins until soft when poked with a fork. Place whole red capsicum on a foil lined baking tray. Char under a medium-high grill [broiler], turning every few minutes to blacken all sides*. Remove from oven and wrap in the foil to steam until cool enough to touch.
Using a new piece of foil, repeat with chilies, two garlic cloves and carrot batons to just blacken all sides. Wrap in the foil to steam until cool enough to touch.
Peel skins off capsicum and chiles, pull out stems and remove seeds – do not rinse under water, it will wash away all that lovely flavour. You will want to wear gloves when handling the chiles, trust me on this one… Peel roasted and raw garlic cloves.
Place all of the carrot, garlic, capsicum and half the chilies into a food processor or immersion blender jug along with any juices collected during peeling. Add half the vinegar and half the salt. Puree until smooth. Taste and add additional roasted chiles, vinegar and salt to taste, puree until smooth. Makes approx 2 c sauce. Store some in a sterilised jar in the fridge, freeze the rest in small portions and defrost as necessary.
When blackening capsicum you want to just char the skin but not completely disintegrate the flesh underneath. Turn as each flat side darkens. Wrapping and letting them steam after will help all the skin to release very easily.
Chiles are much more delicate so turn just as they get a bit dark and puffed, there is generally no need to let them go completely black.
If you want to do this over an open flame and really make it a fire roasted sauce, go for it, just watch your eyebrows.