I'm going to be embarking on a journey to make my own homemade hot sauce.
I already bought a hot plate to use outside so I don't kill my family lol
I'm thinking of smoking them before I cook them to add another dimensional flavor.
Has anyone ever done that before and has it made a difference? I'm thinking nice and low, 180°-200° F, for a few hours
by SnooHedgehogs353
49 Comments
Well, chipotle peppers are just ripe jalapenos that have been smoked. It certainly isn’t going to hurt anything. Do you have an idea what kinda wood you’ll be using? You’ll only need a couple hours to get them smokey.
I’ve charred them before making salsa or sauce, and I’ve stuffed them obviously and wrapped in bacon. I don’t think you can go wrong smoking them…lil oil and salt then smoke
225-250 for an hour or so oughta do it
Yep! Someone posted a smoked salsa video here and I replicated it. Absolutely delicious.
I think it was 180 for 1-1.5 hours and everything turned out great (bell peppers, jalapeños, onion, tomatoes, tomatillos).
I make a smoked habanero sauce. All the ingredients go in the smoker for about 45 minutes, then it’s simmered in cider and cider vinegar and then blended. It’s somewhere between a hot sauce and a barbecue sauce.
Probably not what you are thinking, but I smoke them for a few hours on a low heat so they dry out, then sun dry for a week or two, then grind to a powder.
I just can’t figure out how to fit it in my pipe
I smoked cayenne peppers for 2 hours at 200F and used them to make the best hot sauce I’ve ever made. I’m getting ready to smoke another batch soon. I think I used peach wood.
I always smoke scotch bonnets when I make sauce/jam
Sometime si smoke them with garlic, dehydrate them afterwards and make powder for various uses
You can honestly do whatever you want here, just don’t burn them the taste gets a little bitter. My advice is to cook actual food, make some ribs or chicken wings, and throw the peppers on the side. I used a steel coffee can that I punched a bunch of holes in, and it can hang in the drum smoker. Hot tip, add your other sauce ingredients to the smoker too. Garlic cloves, sliced mango, pineapple, all delicious in sauce
I cannot keep it lit
i like to smoke peppers, then dehydrate and grind into chili powder
Yes. Smoked some chilis last fall and made hot sauce. It turned out amazing, especially for my first attempt at hot sauce… Give it a try!
You discovered chipotle peppers!
https://preview.redd.it/887ddtjgodze1.jpeg?width=774&format=pjpg&auto=webp&s=fb9c20b9afdfe3c7788ef3f998e309fb529c85f6
Yeah I smoked a few pounds of jalapenos, then fucked up my sauce so it tasted like ass.
I usually cook my hot sauce in the grill(charcoal). I leave the lid on unless I am stirring, which gives it just the right amount of smokiness. I’ve also done it in the smoker, but all I tasted was smoke.
There was this one guy I knew in college that tried everything in the spice cabinet…
You’ll ruin it if you do a few hours. 30-45 minutes is plenty, even better if you cold smoke it instead so you don’t change the pepper profile besides adding smokiness. It’s not a brisket to do low and slow…
I like to cover them in coarse salt and smoke them for a couple hours
Routinely
I’ve done salsa verde and roja using smoked ingredients (tomatoes, peppers, onion, garlic, tomatillos). Added cilantro and lime juice before blending.
I smoke all of them. From bell peppers to Carolina Reapers..
I smoke peppers every year. I currently have a stash of chipotle, habanero, cayenne, ancho, thai, and lemon drop peppers smoked, dried, and either ground or vac-sealed in a jar. I recommend a very cold smoke and finishing in a dehydrator that is placed in a garage, shed, or other well ventilated space.
Yes years ago I grew waaaaay more hot peppers than I could possibly eat so I smoked them to dehydrate them and still have some sitting around
Absolutely.
I smoke 200-300 poblanos and jalepenos on my Traeger every fall. I grind them up into a rough grind and give them out as Christmas presents. It’s amazing.
I do super smoke, at 150-200 degrees, and wait for them to essentially dry. It takes a long time. But it is incredible.
I’ve done it with Serrano and Thai chilies. I cut them in half lengthwise. Smoke as low as you can. I finished them in the dehydrator and then powdered them.
I’ve smoked them to make homemade smoked paprika, and let me tell you, it was freaking *incredible*. My only complaint is that it takes a *whole* lot of peppers to make a comparatively small amount of paprika, but the flavors were absolutely amazing.
I put some dried peppers (de-stemmed) in avocado oil in a little foil dish and then smoked those along with a chuck roast for about 90 minutes.
Cubed up the roast and added the peppers and oil to the big pot of chili I was making. Received many compliments
Edit: I should add that I blended up the peppers and oil before adding. Kinda like how you make birria sauce
Run rock rhyme
I’ve made chipotle peppers and they were phenomenal. High as possible in my kamado and as low as temp as I can with pecan wood in there. Huge hit with friends and family. Take a long time but totally worth it
Yes, it’s awesome, do it. Make hot sauce, make salsa, make chili. It makes everything better.
Ya I smoked hundreds last year. My pantry is full of peppers. As well as I made a few dozens jars of smoked salsa and like 10 bottles of hot sauce
I smoke my peppers until they are able to be ground into a powder/flakes
I made my first hot sauce last year, and used the following recipe
30 scotch bonnets, seeds removed
30 jalapenos, seeds removed
1 large onion
4 large carrots
1 pineapple
Chopped up, mixed together in large foil pan, cherry wood smoke at 250° for 2 hours, then into the blender, and vinegar to taste and make it blend easier, then into 5 oz bottles to give away.
The main comment I got was that it needed to be put in bigger bottles, because the small bottles became empty too quickly.
In NM we make red chile sauce. I smoke my red chiles before I boil them and make the sauce. It’s the only way I’ll eat red chile anymore.
Made chipotle last year with an abundance of jalapenos and a bit of a smoked cayenne powder and some Scorpion powder. So good.
Yup
*
Used a blackstone grill. Made a bed of coals, fed it wood chips, and kept it covered with a disposable roasting pan. It did the trick.
Never smoked a pepper…but have smoked a joint with just as many seeds in it.
I buy all the pepper mixes at the farmers market and blend with vinegar and salt for smokey hot sauce
Yes. Whole civilizations have for centuries.
I tried once. Placed a big green pepper right off my plant on to the smoker. Had high expectations.
It was foul as hell. Like eating concentrated bitter smoke. I suspect I left it there way too long… Didn’t really follow any instructions.
Chipotle peppers are smoked jalapeños
Ever heard of a [chipotle](https://en.wikipedia.org/wiki/Chipotle?wprov=sfti1#)?
I smoked scorpion peppers and ground them. To be honest it makes it quite hard to figure out how much I’m using. I basically weaponized them.
1. Yes
2. That plant is way too small to be growing peppers. Gotta prune that bad boy to make it grow taller, then let it flower.
I dried some ghost peppers on a tray in my smoker and made some chili flakes. They didn’t last long. Were super tasty on everything.
I smoked a bunch of jalapenos i grew, waited until they turned red. Ground them up for cooking uses. Taste awesome, better than any store bought chipolte.
I regularly smoke peppers. I smoke everything! Sometimes I even use my smoker to dehydrate pepper varieties to then crush and make a seasoning out of it.