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little advice request on making a smoked hot sauce

Hi,
 
I'm just looking for some ideas to generate something that's maybe a little different from sauces I've made in the past.  Last year I fermented a bunch of chocolate habs, sweet potatoes, colored carrots, garlic, and yellow onions.  I smoked about half of the ingredients prior to fermenting and left half of them them fresh to help with the fermentation.  So I already have a lot of the ingredients that have been fermenting a year.  This past weekend, I put half of my ferment in a pot and smoked it again with some of this year's chocolate habs.  So now I have most of the raw ingredients for a twice smoked sauce .  All of it is larger pieces as of now.
Any suggestions on what to do to finish this sauce off?  I have many other peppers I could add but for a smokey sauce, it seems like chocolate habs would be best.  tomatoes, molasses, cider vinegar???? 
 
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