Fire and Smoke Hot Sauce
Maureen Durand (Bubba)

Smoked Cayenne and Jalapeņo Hot Sauce with Garlic
Text-Only Version

1 quart-size canning jar with ring and new lid
3/4 lb ripe, red Cayenne Peppers
1/4 lb ripe, red Jalapeņo Peppers
2 to 3 cups Cider Vinegar
2 teaspoons Salt
4 cloves Garlic
Hickory wood chips, for smoking

Wash the peppers, and remove the stems. Smoke them with hickory chips over low heat for 1 to 2 hours, until smoked and softened.

Sterilize the jar and ring. Keep the jar hot until ready to use.
Add the new lid to a small pan of boiling water and keep it hot until ready to use.
Fill a large, deep pot with enough water to cover the jar by 1 inch, and bring it to a boil.

Pour 1-1/2 cup vinegar into a blender. Add salt and garlic. With blender running, add peppers a few at a time until all are added. Process until as smooth as possible. Pour into a sauce pan and add 1/2 cup more vinegar. Bring to a boil, then boil for 5 minutes.

Pour into the hot, sterilized, 1 quart canning jar. Wipe the rim of the jar with a clean, damp cloth (or paper towel). Top with the lid and then the ring. Process in boiling water for 10 minutes. Let the sauce "age" in the jar at least 3 weeks. (The jar may be stored at room temperature as long as it's properly sealed.)

Strain, and add the last 1 cup of vinegar, if desired.
The strained-out pulp can be saved in a jar in the 'fridge and used as a smokey-hot chili paste.

The Johnson Family Cookbook