Smoked Habanero Sauce

RocketMan · Mar 12, 2012

While smoking some Chickens and a Pork Loin Saturday I thought to myself, Self, why don't we throw some habaneros in there for a while and smoke them? So we, umm I did.

After smoking

But now what am I going to do with them? Well I had this little jar in the fridge which I started fermenting about 8 months ago.

Into the pot goes
Smoked habs
Fermented peppers
Onion
Carrots

boil, boil, blend, blend

and it all comes out looking like this

Great smoky Hab flavor with a touch of sweetness from the carrots and good heat, not too over the top.

I likes it!!
RM

JayT · Mar 12, 2012

Sounds good RM, looking forward to seeing it on some of your grubbage one day soon.

RocketMan · Mar 12, 2012

Ahhh, you can sir, just page back to Saturday on the DC. It's all over the slices of Pork Loin and chicken on my plate. I even had a bit get into the potatoe salad and it was fantastic!!

Lucky Dog Hot Sauce · Mar 13, 2012

Sounds great!
:cheers:

NuclearAbomination · Mar 18, 2012

So what kind of wood were you smoking with? Applewood is my favorite by far. Hickory is second with Mesquite trailing a distant third.

RocketMan · Mar 19, 2012

Smoked with a mix of Mesquite and Apple.

PIC 1 · Mar 20, 2012

I like the idea........
(?)...The habs in the smoker appear to be frozen (whole). Then put into the pot (stems removed)... How do you know, by using that method if there's any bad innards inside the pods?
I have bags untop of bags in the two freezers, All peppers were cut in half or the tops were sliced off. There's always a bad pod or two late in the year, the outside looks fine the the inside is black.
Just curious

Greg

RocketMan · Mar 20, 2012

I froze them as soon as I got them home from the store and I am very meticulous in picking out the pods I want so I was reasonably sure that they were all good. Looking back I probably should have cut them open to check them out before smoking. I might have gotten more smoke flavor that way too.