Name: Charred-Chili Sriracha
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: 3/4 pound red Anaheim chilies (about 6), or mild red pepper of your choice; 2 heads garlic, divided; 1 tablespoon olive oil; 1 tablespoon Kosher salt, divided; 3/4 cup sugar; 1/4 cup cider vinegar; 1 cup Water; 1 Thai chili, optional, for extra heat, or substitute serrano chili

Level: Intermediate

Total: 45 min
Active: 15 min

Yield: 8 servings

Ingredients

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3/4 pound red Anaheim chilies (about 6), or mild red pepper of your choice

2 heads garlic, divided

1 tablespoon olive oil

1 tablespoon Kosher salt, divided

3/4 cup sugar

1/4 cup cider vinegar

1 cup Water

1 Thai chili, optional, for extra heat, or substitute serrano chili

Directions

Place whole chilies directly over a gas burner set on high. (Alternatively, you can char them on a grill, or under the broiler tossed in 1 teaspoon grapeseed oil.) You should hear the chilies popping right away. Turn them as they char until all sides are dark and burnished, 1–2 minutes per side. Immediately place the chilies into a bowl and cover with plastic wrap. Let rest at room temperature, 15–30 minutes. (This will continue to cook the chilies on the inside by steaming them, and makes it easier to remove the skin from the pepper.)
Preheat oven to 325 F. Reserve 4–5 raw garlic cloves and set aside. Trim the tops off the remaining 1½ garlic bulbs and place in the center of a sheet of aluminum foil. Pour olive oil over the garlic and add a pinch of the salt. Loosely cover the garlic with the foil, making a pouch. Bake until soft, 30 minutes.
Pop roasted garlic out of its skin and into a blender. Peel raw garlic cloves, slice them in half, and add to the blender. Remove the stems and some of the char from the chilies and add to the blender, followed by sugar, vinegar, water, and remaining salt. For added heat, add a Thai chili. Cover and pulse on low speed to combine the ingredients; then turn blender to high and purée, 30 seconds. Taste to adjust seasoning.
Transfer sriracha to an airtight container and bring to room temperature, uncovered, 1 hour. Store in the refrigerator covered up to 3 months and in the freezer up to 6 months. Makes about 2 cups.