Smoked Habanero Pepper Hot Sauce

Discussion in 'Sauces, Rubs & Marinades' started by burn-it, May 17, 2011.

  1. burn-it

    burn-it Smoke Blower

    Running out of hot sauce so I had to ready.  Smoked 1/2 cup onions and 4 habs with mesquite chips tonight.    

    [​IMG]

    [​IMG]

    More to come tomorrow.  See ya soon!!

    James
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Mmmmm.........Perty! [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]
     
  4. burn-it

    burn-it Smoke Blower

    Heat up with a little olive oil and transfer to blender
    [​IMG]

    Two 15oz cans tomato sauce over medium low heat

    [​IMG]

    Two tablespoons chili powder

    [​IMG]

    One tablespoon crushed red pepper flakes

    [​IMG]

    One tablespoon paprika

    [​IMG]

    Some salt and pepper

    [​IMG]

    Mix it all up

    [​IMG]

    transfer some sauce to the blender

    [​IMG]

    Blend

    [​IMG]

    Transfer to pot

    [​IMG]

    Simmer and make a mess

    [​IMG]

    Clean up the mess

    [​IMG]

    Bottle

    [​IMG]

    This will last me 3-4 weeks in the fridge.  I think I will put less chili powder next time.
     
    meateater likes this.
  5. burn-it

    burn-it Smoke Blower

    Oh yeah.  Kinda lost the smokiness of the peppers.
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some good sounding sauce. I will have to give that a try.  Any idea what the actual referigerated shelf life is?
     
  7. burn-it

    burn-it Smoke Blower

    Not sure.  It's never lasted long enough to go bad.  I found this link that says up to 6 months, but I'm not to sure about that.

    http://answers.yahoo.com/question/index?qid=20100911150059AA9WBYG
     
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    That is some fine looking sauce!!

      Craig
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like something I would like...
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    3-4 weeks! Sorry I'm a chili head, that might last me a week. Great looking sauce! [​IMG]
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    I will be in our San Diego branch tomorrow and could swing by and pick up my bottle tomorrow. Just let me know what is a good time [​IMG]
     
  12. burn-it

    burn-it Smoke Blower

    Where in SD?  I'm sure we can make it happen.
     
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    awesome  [​IMG]
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great recipe! Printed & filed.
     
  15. dougmays

    dougmays Limited Mod Group Lead

    going to save and file myself!  What would you say the heat level on this is? with the habs and pepper flakes it looks pretty spicy!  ever tried with jelepenos in place of habs?
     
  16. burn-it

    burn-it Smoke Blower

    I was just thinking that I needed to add MORE habs because its still not quite spicy enough for me.  But what's not spicy to me can too spicy for others.  I had to ask a coworker.  She loved the flavor but gave it 3-4 out of 10 for heat.  I'll be kickin it up next time.  Which will be soon because I just started in on the last bottle.

    James
     
     
  17. benderz85

    benderz85 Fire Starter

    Hi there! Great stuff...going to try this over the weekend.

    How long did you smoke the habs/onions for and at what heat?

    Cheers!
     
  18. burn-it

    burn-it Smoke Blower

    About 250 for an hour or so.  Just until the habs are soft and you can you easily pull off the stems.  You want them to blend easily.   I just ran out and smoked more habs and onions for anohter batch.  this time I smokes 8 habs instead of 4.  Let me know what you think.
     
     
  19. biaviian

    biaviian Smoking Fanatic OTBS Member

    I'd say it would be the same as the ketchup you used. You really aren't adding much that will speed up the spoilage.

    I think I'll give this a whirl tomorrow.
     
    Last edited: Jun 2, 2011

Share This Page