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Smoked Habanero Pepper Hot Sauce

post #1 of 19
Thread Starter 

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

post #2 of 19

Mmmmm.........Perty! drool.gif

post #3 of 19

popcorn.gif

post #4 of 19
Thread Starter 


 

Quote:
Originally Posted by Burn-It View Post

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


 

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.

post #5 of 19
Thread Starter 

Oh yeah.  Kinda lost the smokiness of the peppers.

post #6 of 19

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

post #7 of 19
Thread Starter 

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
 

Quote:
Originally Posted by Scarbelly View Post

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



 

post #8 of 19

That is some fine looking sauce!!

 

 

  Craig

post #9 of 19

Looks like something I would like...

post #10 of 19

3-4 weeks! Sorry I'm a chili head, that might last me a week. Great looking sauce! icon14.gif

post #11 of 19

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 drool.gif

post #12 of 19
Thread Starter 

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

Quote:
Originally Posted by Scarbelly View Post

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 drool.gif



 

post #13 of 19

awesome  drool.gif

post #14 of 19

Great recipe! Printed & filed.

post #15 of 19

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?

post #16 of 19
Thread Starter 

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
 

Quote:
Originally Posted by dougmays View Post

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?



 

post #17 of 19

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!

post #18 of 19
Thread Starter 

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.
 

Quote:
Originally Posted by Benderz85 View Post

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!



 

post #19 of 19



 

Quote:
Originally Posted by Scarbelly View Post

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



 

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.

 

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