Smoked Habanero Sauce

[Apok451]

 
Not much of a recipe here, I just winged it.  And I have yet to actually measure out the ingredients in any of my sauces.  But Ill do my best here.
 
I smoked 32 habaneros, 2 heads of garlic and half an onion on the big green egg for about 3 hours with mesquite chips.
 
When those were done, I threw them into a pot along with a generous squeeze of honey, about half a cup of lime juice, maybe two table spoons of pink Himalayan sea salt and probably 3/4 of a quart bottle of apple cider vinegar.  Brought that to a boil on the grill and then blended with the immersion blender till smooth.  Probably should have added a little water to thin it down a little more.  The results are just amazing.  Very smokey and sweet, but then the heat hits and lingers.  I will def make this sauce again.
 
Last night I put a big tablespoon of it in a bowl of chili and it was awesome.

 

[Apok451]

looking at the sauce again and reading the ingredients, where did the color come from?
 
Those Habs, onion, garlic, lime, ACV, salt, honey.....With only smoking the outside of the Habs even with char, that sauce would be yellow or a variation of it???
 
I only ask, because I did a sauce today using fresnos and a few fatalii, smoked 3 hrs with mes, and loosely used the same ingredients but varied the measurements, I even placed the halved smoked peppers in a hot dry cast iron skillet to get even more char.
 
I ended up with a rich deep red sauce, rich in flavor. Very satisfied, but wondering how you got that color to your sauce?

Thats just how it turned out.  There was a good bit of char on the habs and onion and the smoked garlic was much more brown than white when it was all done.  I was def expecting a more orangish color.

 

[Masher]

Thanks for the reply...it looks amazing.      

 

[Apok451]

I hope I can recreate it when I run out.