Smokey Hot Sauce

photo by Rita1652

- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
4-5 1/2 pint jars
- Serves:
- 1000
ingredients
- 2 ounces whole chipotle chiles
- 1 bulb of garlic, peeled
- 1 onion, peeled and rough chopped
- 1 1⁄2 lbs chopped tomatoes
- 1⁄2 cup brown sugar
- 1 teaspoon hickory smoke salt
- 1⁄2 cup raisins
- 3 ounces red jalapenos, stems removed
- 2 tablespoons ground paprika
- 1 pinch saffron (optional)
- 1⁄2 teaspoon cumin
- 1⁄2 cup cider vinegar
directions
- place tomatoes, chilies, raisins, onion and garlic in a blender and puree.
- Add to a pot with rest of ingredients.
- Cook for 20 minutes.
- Pour into sterilized jars leaving 1/2 inch head space. Process for 10 minutes.
- Let flavors meld for a week or two.
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Reviews
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Tweaks
-
Tasty and smoky, but I found it a little too sweet and not as spicy as I like. Here are my tweaks: - Half as much brown sugar (I actually just doubled everything else because I already had it made) - Charred all the veggies under the broiler for more smokiness, depth of flavor, and natural sweetness from the roasting of the garlic and onion - Added one habanero - Added three dried (rehydrated) Pasilla chiles - left out the raisins (I didn’t have any) Overall I’m happy with my adjustments. Next time, though, I’ll probably use three or four habaneros for my large batch instead of one, and add more liquid. Mine turned out still not quite as spicy as I would like, and a little too thick. Fantastic smoky flavor, though!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey