https://chinsu.com/blog/smoked-hot-sauce-recipe

Smoked jalapeño hot sauce is a smoky homemade pepper sauce made with wood-smoked jalapeños, green apple, garlic, green bell pepper, distilled white vinegar, and seasonings. Slow smoking softens the vegetables and develops deeper roasted flavors, while green apple adds tartness and natural body that balances the vinegar acidity. This recipe takes about 3¼ hours, including around 30 minutes of active preparation and finishing plus 2½–3 hours in the smoker. The finished sauce has mild-to-medium heat with a smooth, smoky, tangy flavor. Serve it with smoked brisket, grilled pork, fried chicken, eggs, tacos, bánh mì, burgers, sandwiches, rice dishes, and other savory foods.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the produce: Rinse and dry the jalapeños, green apple, and green bell pepper. Remove jalapeño stems and cut the peppers into about 1 inch (2.5 cm) pieces. Core the apple while keeping the skin on, remove the bell pepper stem and seeds, then peel the garlic cloves.

Step 2

Season the vegetables: Place jalapeños, apple, green bell pepper, and garlic in a large bowl. Add neutral oil, salt, and black pepper, then toss until the vegetables are lightly coated. Reserve paprika for the blending stage.

Step 3

Preheat the smoker: Heat the smoker to 250–275°F (121–135°C). Place the vegetables in a perforated smoker pan so heat and smoke can circulate evenly.

Step 4

Smoke the vegetables: Smoke the produce for about 2½–3 hours until the jalapeños, apple, bell pepper, and garlic become completely tender and collapse easily under light pressure. Rotate the pan halfway through if needed.

Step 5

Blend the sauce: Transfer the warm smoked vegetables into a blender. Add 3/4 cup (180 ml) distilled white vinegar, paprika, and 1/2 cup (120 ml) water. Blend until smooth, then add the remaining 1/4 cup (60 ml) water gradually until the sauce reaches the preferred consistency.

Step 6

Adjust and bottle: Taste the sauce and adjust salt, vinegar, or water if needed. Transfer the finished sauce into clean glass bottles or airtight jars, allow it to cool, then refrigerate.

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