preservation peppers ready for the smoker

I just picked these this morning. Some jalapeno, serrano, bishops, habs and morugas. After the smoker they will hit the dehydrator.
 

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I just took one serrano and 1 hab that I just smoked and added this to a jar of hotsauce I just made.
 
12 serrano
6 jalapeno
12 habanero
1/4 onion
6 cloves of garlic
2 TBS honey
1 tsp salt
1/8 cu of apple cider, carrot juice and orange juice.
 
Just adding the 2 smoked peppers gave it that nice smoky taste that is there but not over powering the sauce. Experimenting with sauce is allot of fun. 
 

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The smoker really speed up the dehydrating process by quite a few hours. Normally it takes 36-48 hours to dehydrate and in this cold weather outside my peppers were done by 6am.
 
Its my day off and some more habs, jalapeno, serrano and a few ghosts from the garden going into the smoker then the dehydrator. 
 

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cloudhand said:
That sauce looks very tasty!!!
I gave some to the guys at work who thought they wouldn't like a slight smoke flavor in a sauce and they loved it. Lucky Dog inspired me lol  :)
 
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