Homemade Sriracha Sauce on the Arteflame Grill

Introduction

Elevate your homemade condiment game with this rich and smoky Sriracha sauce, made fresh on the Arteflame grill. By fire-roasting the ingredients, this version captures a unique depth of flavor that will enhance any dish.

Ingredients

• 1 lb fresh red chilies (such as red jalapeños, Fresno chilies, or Thai chilies)
• 2 cloves garlic
• 1/4 cup white vinegar
• 2 tbsp honey (or sugar for a traditional taste)
• 1 tsp salt
• 1/4 cup water (to adjust consistency)
• Optional: 1 tsp smoked paprika for added smokiness

Instructions

Step 1: Fire Up the Arteflame Grill

1. Light your Arteflame grill by soaking three paper napkins in vegetable oil and placing them under stacked firewood.
2. Let the grill heat for about 20 minutes until the flat cooktop reaches a medium-high temperature.

Step 2: Prepare and Grill the Ingredients

1. Wash the red chilies and garlic. If you prefer a milder sauce, remove the seeds and membranes from some or all of the chilies.
2. Place the chilies and garlic on the outer edges of the Arteflame griddle to prevent burning. Roast for about 5-7 minutes, turning occasionally, until the skins of the chilies blister and slightly char, and the garlic softens.

Step 3: Blend the Sauce

1. Transfer the roasted chilies and garlic to a blender or food processor.
2. Add white vinegar, honey, salt, and water. Blend until smooth.
3. Adjust the consistency by adding more water if needed, and taste to adjust sweetness or saltiness.

Step 4: Simmer on the Grill

1. Pour the blended mixture into a small pot or skillet and place it on the cooler section of the Arteflame griddle.
2. Let the sauce simmer gently for 10-15 minutes, stirring occasionally, until slightly thickened and flavors meld together.

Step 5: Cool and Store

1. Allow the sauce to cool to room temperature.
2. Transfer it to a clean glass jar or bottle.
3. Store in the refrigerator for up to 2-3 weeks.

Tips

• Smokier Flavor: Roast the chilies directly on the griddle’s hotter zone for more char, adding a deeper smoky flavor.
• Adjust Heat: Use a mix of chilies to balance the spice level. For a mild version, substitute some chilies with red bell peppers.
• Optional Fermentation: For traditional Sriracha, let the blended mixture ferment at room temperature for 3 days before simmering.

Variations

1. Garlic-Lovers Sriracha: Double the garlic for a bold, aromatic kick.
2. Citrus Sriracha: Add lime juice or orange zest for a fresh, tangy twist.
3. Sweet & Spicy Sriracha: Increase honey or sugar for a sweeter, milder sauce.
4. Herb-Infused Sriracha: Blend in fresh cilantro or Thai basil for added herbaceous notes.
5. Extra Smoky Sriracha: Add smoked paprika or chipotle chilies for an intense smoky flavor.

Pairings

Use your Arteflame-made Sriracha sauce to spice up grilled meats, roasted vegetables, rice bowls, or eggs. It also works as a zesty dip or a marinade.

Conclusion

Creating Sriracha sauce on the Arteflame grill transforms a classic condiment into a smoky, flavorful masterpiece. Enjoy it fresh with your favorite dishes and savor the unique, fire-roasted flavor you can only achieve on an Arteflame.