A very flavorful, smoked chipotle hot sauce where you can control the heat based on the style and amount of peppers you use. Complements all Mexican and eggs by adding flavor, with a touch of heat that grows on you after tasting. This recipe will easily make 1 quart of hot sauce.
Start with about 1# of hot peppers after removing the seeds and the stems. These can be anything you choose, but one suggestion is the following:
- 1 sweet, red bell pepper (about 1/2#)
- 1/4 pound of habenero peppers
- 1/4 pound of jalapeno peppers
- 1/4 pound of cayenne peppers
Using gloves, slice the peppers in half and remove the stem and seeds. The white veins can remain. Rinse them inside and out. Smoke for 30 minutes. Chop into smaller pieces and drop into a food processor with 1/3C of Sweet Baby Rays BBQ sauce. Puree the crap out of the mix until slushy, about 3 minutes.
Place the pepper/sauce concoction in a pot and add 1C white vinegar, 1/8C balsamic vinegar and 1/4C of triple sec. Set this aside.
Back to the food processor, puree the following:
- 4 garlic cloves
- 1 small onion
- 1 ea 4oz can of chipotle peppers in adobe sauce (include the sauce)
- 1T grated ginger
- 1/2T black pepper
- 2t kosher salt
- 1t dried oregeno
- 1/4t mustard powder
- 1/2C pineapple juice
- Juice of 1 lime
- 1/2t of vanilla
Once pureed, add the above mix to the pepper mix and cook over medium heat. Cover, bring to a boil, and let simmer while covered for 30 minutes. Once it cools off a bit, enjoy what may be the best hot sauce you’ve ever had!