Smokey Hot Sauce
Yields 1 cup, Preparation Time 30 minutes
Some like to hot. Many do, consider some of the most populated countries like India, Sri Lanka, Mexico, China and so forth enjoy many hot spicy dishes. Our Smokey Hot Sauce would do well in many of these countries.
The ingredient list of our Smokey Hot Sauce is similar to many off the shelf bought variety types except our version does not use any gelling agent nor thickener like xanthan gum. We use a good number of peppers to thicken our sauce.
- 1 cup chopped Chili Peppers
- ½ cup white balsamic vinegar or white wine vinegar
- ¼ cup of water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon hickory liquid smoke
- ½ teaspoon ground black pepper
- Consider wearing gloves when working with hot pepper, especially the very hot varieties. The hot oils from the peppers can be transferred to sensitive areas of your body or someone else's by touch.
- Wash and dry the hot peppers. Blanch them for a minute or two in boiling water before drying them if you want your hot sauces to have a longer shelf life.
- Remove the stems from the hot peppers and discard the stems. Chop the hot peppers into small pieces and pack them to make a cup full.
- Add the chopped hot peppers and the remaining ingredients into a blend or food processor and purée the ingredients to make your Smokey Hot Sauce.
- Keep your Smokey Hot Sauce refrigerated before serving.
It is the hickory liquid smoke that makes this sauce a crowd-pleaser. You will still have a good hot sauce if you choose not to use it. You should be able to find hickory liquid smoke in your grocery stores or you can roast and then soak hickory wood chips to make your own.
Vinegar, water, salt and sugar are ingredients you may limit according to your preferences. We recommend you hold back at least half of these ingredients and slowly add small portions of each ingredient and taste your sauce to determine your preference.
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