Smoked Habanero Pepper Hot Sauce

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burn-it

Smoke Blower
Original poster
Aug 10, 2010
109
12
San Diego CA
Running out of hot sauce so I had to ready.  Smoked 1/2 cup onions and 4 habs with mesquite chips tonight.    

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More to come tomorrow.  See ya soon!!

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

4814c44d_029.jpg


d2412639_035.jpg


More to come tomorrow.  See ya soon!!

James
Heat up with a little olive oil and transfer to blender
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Two 15oz cans tomato sauce over medium low heat

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Two tablespoons chili powder

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One tablespoon crushed red pepper flakes

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One tablespoon paprika

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Some salt and pepper

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Mix it all up

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transfer some sauce to the blender

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Blend

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Transfer to pot

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Simmer and make a mess

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Clean up the mess

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Bottle

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This will last me 3-4 weeks in the fridge.  I think I will put less chili powder next time.
 
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That is some good sounding sauce. I will have to give that a try.  Any idea what the actual referigerated shelf life is?
 
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
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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?
 
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
 
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?
 
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!
 
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.
 
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!
 
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