I finally made my first hot sauce. Anaheims, habs, green and ripe red tomatoes all cherry smoked then pureed and cooked up with rice wine vinegar, jim beam, a bit of sea salt and lots of love. And finally strained, leaving me with a rich, dark red, smoky sauce and a thick spicy dip for my chips. Just cause it didn't stay in the sauce doesn't means it should go in the trash. yummy.