I made some sauce this winter that turned out great! My best ever! I had about 40 fresh home grown Alaskan habaneros and smoked about half over mesquite smoke for about 4-5 hours. Right before I took them inside I put them over the coals and scorched the outsides until they were getting black and crispy. The insides were still kinda moist. I mixed the habs all together along with home grown and dried Scotch bonnets, jals, thai dragons, pequins, and homegrown onions and garlic and blended it all together. Put in Wild Turkey bottle and filled with white vinegar and added a little black pepper(I like it too!). I put the bottle into a pot of water and boiled it all day ~9 hours or so and shook it up about every hour.
It's really, really smoky and hot! Hotter than any habanero I bought at a grocery store! Maybe the pequins helped? Anyway, guys at work said it's like the Tabasco chipotle, but smokier and 10x hotter!
Blurry pic of the sauce:
And the bottle in fron of some whale baleen:
It's really, really smoky and hot! Hotter than any habanero I bought at a grocery store! Maybe the pequins helped? Anyway, guys at work said it's like the Tabasco chipotle, but smokier and 10x hotter!
Blurry pic of the sauce:
And the bottle in fron of some whale baleen:
