This spicy, sweet and fruity Sriracha BBQ Sauce makes a great dipping sauce for appetizers like chicken wings, meatballs, and grilled meat or shrimp skewers. Also, great as a grilling sauce for grilled ribs, chicken or pork.
Mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. (Or use a stick blender to puree the mixture in the saucepan.) Strain through sieve to remove seeds.
• Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.
• Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.
• For less heat in the BBQ Sauce, remove seeds from the chilies before chopping.