Hi all. Wanted to try something a little different to the very basic sauces I've been making, and thought about making a smoked pepper sauce. Used the same basic recipe I've been using, and just smoked the peppers, and roasted the garlic, onion and carrots instead of using fresh. Smoked the peppers with pecan wood, unfortunately I'm still new to smoking so the temp was a little higher than I was hoping. (250-275 instead of 200). Smelled fantastic while smoking, and looked and smelled great while cooking and bottling. Now just need to wait for it to cool so I can taste it!
Recipe-14 habanero's (I deseeded and smoked 8 and left 6 fresh)
1 smoked TSMB
1 smoked red 7 pot (these 2 to kick the heat up a bit)
2 carrots roasted
1 onion roasted
1 head of garlic roasted
1.25 cups vinegar
Juice of 3 lemons
1tsp agave nectar
2tsp sea salt
I smoked the peppers for about an hour and a half, then added the onion, garlic and carrot to the grill and roasted for about 30 minutes. Brought it all inside, chopped the onion and carrot, added the peppers and vegies to the blender, added vinegar, lemon juice, agave and salt and blended until smooth. Transferred to a saucepan, brought to a boil then simmered for 15 minutes, then bottled. This batch made 2 5oz woozies and 1 pint ball jar. Processed the mason jar in a boiling water bath for 15 minutes, and inverted the woozies for the same. 1 question I have though is-will the mason jar be shelf stable or will I need to keep it refrigerated?
Peppers ready to smoke (also have a sfrb of mixed 7 pots from Pepperlover with it to make smoked powder with)
In the saucepan to cook down
Finished woozies
Recipe-14 habanero's (I deseeded and smoked 8 and left 6 fresh)
1 smoked TSMB
1 smoked red 7 pot (these 2 to kick the heat up a bit)
2 carrots roasted
1 onion roasted
1 head of garlic roasted
1.25 cups vinegar
Juice of 3 lemons
1tsp agave nectar
2tsp sea salt
I smoked the peppers for about an hour and a half, then added the onion, garlic and carrot to the grill and roasted for about 30 minutes. Brought it all inside, chopped the onion and carrot, added the peppers and vegies to the blender, added vinegar, lemon juice, agave and salt and blended until smooth. Transferred to a saucepan, brought to a boil then simmered for 15 minutes, then bottled. This batch made 2 5oz woozies and 1 pint ball jar. Processed the mason jar in a boiling water bath for 15 minutes, and inverted the woozies for the same. 1 question I have though is-will the mason jar be shelf stable or will I need to keep it refrigerated?
Peppers ready to smoke (also have a sfrb of mixed 7 pots from Pepperlover with it to make smoked powder with)
In the saucepan to cook down
Finished woozies
