Smoked Jalapeño Hot Sauce, I love a good Jalapeño Hot Sauce and have been thinking of how I can take it a step farther than store bought sauce. Being a child of the 60’s I’ll smoke anything. So, the next thing you know I’m smoking jalapenos, garlic and onions to make my sauce.
We used the Bull Rack System on our Louisiana wood pellet grill and smoked our jalapenos, garlic and onions with a “Kiss of Smoke” with et Southern Pecan in our smoke tube.
This recipe is what I call a “Gateway” recipe. It gives you a nice jalapeno base sauce for anything you’re cooking. I’m going to use this in a green chili with pulled pork next week. I can’t wait!
My Smoked Jalapeño Hot Sauce is really thick and I wanted a sauce that would be good to drizzle on foods. So, I refined some a little more to shake out onto pizza, burgers and anywhere you want a little Smoked Jalapeño treat!!!
See Video; https://datenightdoins.com/video-smoked-jalapeno-hot-sauce/
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
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Smoked Jalapeño Hot Sauce
A Wood Pellet Grill Recipe
Prep Time: 1 hour
Cook Time: 2 hours smoke @ 180 degrees (82c)
Grill: Louisiana Wood Pellet Grill
Pellets: Southern Pecan
Ingredients: Smoked Jalapeño Hot Sauce Gateway Recipe
- 8 pounds jalapeno peppers
- 1 cup garlic cloves
- 2 large sweet onions
- 1 teaspoon olive oil
- 1 Tbsp. salt
- 6 cups water
- 3 cups white vinegar
Ingredients: Smoked Jalapeño Hot Sauce for Drizzling
- 1 cup of Smoked Jalapeño Hot Sauce
- ½ cup water
- ½ tsp sugar
Our Ingredients
Cooking Directions: Smoked Jalapeño Hot Sauce
I used our Bull Rack System to smoke the jalapenos, garlic and onions for 2 hours at 180 degrees (82c). (Spray the Bull Rack trays for easy clean up) After removing the stem from the peppers do a rough chop on jalapenos, garlic and onions. I had so much that I had to do small batches in the food processor and puree until smooth. Slowly add in vinegar while processing.
After processing, put your peppers into a large Dutch oven with the water and bring them to a boil for about 5 minutes. Stir, Stir and Stir because it is really thick. Then lower the heat and simmer for about 30 minutes or so. Let cool…
This is the “Gateway Recipe”; I put 2 cups in freezer bags and froze them for use in other recipes.
Now for a Smoked Jalapeño Hot Sauce for “Drizzling”
Take 3 cups of “Gateway Recipe” sauce and put it in your blender. Add 1 ½ cups of water with 1 ½ tsp sugar. Blend until smooth. That’s it. Store in an air tight container. I made a gallon of my “Drizzle” Sauce.
Smoked Jalapeño Hot Sauce
A Wood Pellet Grill Recipe
Spray your Trays
Load them Up
“Kiss of Smoke”
Smoked Jalapeño Hot Sauce
A Wood Pellet Grill Recipe
Time to Bring Them In
Do a Rough Chop
Now into the Dutch Oven
Smoked Jalapeño Hot Sauce
A Wood Pellet Grill Recipe
Bring to a Boil
Standing Spoon Test
Blend Until Smooth
Smoked Jalapeño Hot Sauce
A Wood Pellet Grill Recipe
The “Gateway Sauce”
“Drizzle” Sauce
Smoked Jalapeño Hot Sauce
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love,
Ken & Patti
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help@maverickhousewares.com
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https://greenmountaingrills.comGrill Grates http://www.grillgrate.com/
Smoke Daddy Pellet Pro Patriot
(847) 336-1329
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Bull Rack System EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/ Butcher BBQ http://www.butcherbbq.com/
Don Godke’s Downdraft
http://dongodkesdowndraft.com/BBQPelletsOnline
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Grandville’s Gourmet BBQ Sauces
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Intriguing—am going to try this on my weber kettle, low and slow.
I have three questions, if you have time.
1) I’ve smoked tomatoes for salsa, or peppers, or onions, or garlic to give sauces/salsas some wonderful depth, but I never smoked ALL the ingredients for a sauce. Is it because of the pecan that it’s not overwhelming?
2) I don’t have pecan, I only have mesquite and apple. What do you think?
3) Would the addition of cilantro/lime limit this sauce’s versatility? I’m in the SW, it’s like religion here.
Thanks!
With a 2 hour smoke it should be fine. Try the mesquite the line and cilantro will keep it light and bright and it will go with almost anything… Take pictures for us and let us how you do…
OK, been using mesquite most of my life. So I used apple for the first time instead. The apple was fantastic! I passed the spoon test but like to do my hot oil bath last. That’s the only thing I changed besides wood.
Thank you sir, this tasty outstanding sauce is now cooling in my kitchen.
To anyone reading this: 5 stars–low and slow on charcoal grill works fine
This sounds and looks like a great sauce.
I have a question, I would like to know if I can can this sauce?
Dee, it’s a recipe, enjoy…
Oh my goodness, I am into the 30 minute simmer time now and I am loving the flavor I am getting from this recipe. I did put a slice into my mucho nacho jalapenos and smoke them and the garlic/ onions for a full 2 hrs after my masterbuilt smoker came up to temp with a combination of appx 3/4 mesquite to 1/4 apple chips. Also am fortunate to be using freshly dug garlic. Then let it rest in the smoker for appx 14 hrs, not on purpose, just the way it worked out. I am really looking forward to the finished product. Thank you so much for this so simple recipe.
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