A Couple New Hobby Sauces

[hottoddy]

This year has been slow for pod production. The first sauce is a smokey jalapeno I make every year. This year it had a bit extra lime, and I incorporated some powder from last season for extra kick. The second was made from Judy's Aleppo and Sus Biberi pods, along with a healthy dose of nagas. It has a hint of sweetness (sugar). These are heading out to neighbors and federal court employees.
 

 
Sorry, just realized my cell pic was a bit fuzzy.

 

[RocketMan]

I've been looking for some Aleppos to play with. What's their flavor/heat like?

Sauce look and should very good.

 

[hottoddy]

Aleppos are fairly mild but still have a little heat. I think they are rated about 10K SHU. They have a nice, unique flavor and probably shine best as a powder. Sus Biberi are fairly hot - I'd say just north of Cayenne. Both have a wonderful red color. Of course I had to kick it up a bit with some Naga Morich (which is around bhut levels).

 

[Hawaiianero]

How do you come up with the smokey flavor?

 

[The Hot Pepper]

Label says "Lightly Smoked Peppers (Jalapeno, Serrano)."

 

[PrimeTime]

RM Judys Aleppos are really really good! Earthy, bold, raisin, fig.... really nice. I can't wait to harvest some next year.

 

[pepperguy1]

That's some good looking sauces you got there.

 

[hottoddy]

How do you come up with the smokey flavor?

Sliced peppers go on the smoker over low heat for a few hours. This time I used cherry wood chunks.

 

[Dan Kirkland]

They look yummy! I'd be curious to try the red sauce

 

[Hawaiianero]

Sliced peppers go on the smoker over low heat for a few hours. This time I used cherry wood chunks.

I was hoping you'd say something like that rather than liquid smoke

 

[oldsalty]

Mmmmmmmmm love cherry wood I also use Apple or pecan for smoking peppers nice mild fruit smoke works great for peppers and pecan adds a nice nutty flavor I often blend combinations of these woods with outstanding results. Any fruit wood will work.