Picked up a few peppers this morning
8 oz guajillo Chiles
8 oz Chile de arbol
4 oz ancho Chiles
1 oz Chile pequin
1 lb Serranos
1 lb jalapeño
Hydrated the dried peppers in about a gallon of water, bringing it to a boil, turning off the heat, and letting the peppers soak for 30 minutes.
Meanwhile, stemmed the jalapeños and seranos and split them.
Pulled the dried peppers out, saving the water, pulled the stems and split the anchos and guajillos. Why split the larger peppers? More surface area to pick up smoke.
Cold smoked with hickory for two hours.
Several batches went through the vitamix along with the reserved soaking water. Ran all through a fine mesh colander to remove any pulp (very little) Then into jars and processed for 15 minutes in boiling water.
Smoked Hot Sauce
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Smoked Hot Sauce
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Re: Smoked Hot Sauce
Awesome Amigeaux - - - your pics and cooks always have that Classy look to them
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Re: Smoked Hot Sauce
Very nice labor of love
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Re: Smoked Hot Sauce
dang that looks good,
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Re: Smoked Hot Sauce
Wow. Nice stuff. Like your pictures. Probably very hot?
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Re: Smoked Hot Sauce
that sure looks like great sauce
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Re: Smoked Hot Sauce
Joernolav wrote:Wow. Nice stuff. Like your pictures. Probably very hot?
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Yep, it’s hot can also use it to strip paint. :)
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Re: Smoked Hot Sauce
Wow, that looks beautiful. For sure not too spicy for us, but how I can get my probe?
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