Fire and Smoke Hot Sauce
Maureen Durand (Bubba)
Smoked Cayenne and Jalapeņo Hot Sauce with Garlic
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