A wonderfully smokey hot sauce, which includes some pumpkin for color and to mellow the spice level. Whether on a chip or in a dip this sauce will do the trick!!
This year I’ve expanded my garden to allow for more produce. There are many vegetable plants that do well here in this NJ climate; among them are peppers. I’ve planted about 50 pepper plants this year. Varieties include poblanos, lunch box peppers, and habaneros. This recipe includes a bit of each of them, a pepper punch if you will. I’ve also added some pumpkin to lighten the otherwise quiet intense spice level.
Pepper and pumpkin both absorb smoke quit well. In this recipe I smoke them for a short time at a high temperature. Enough smoke is absorbed to create a remarkable smokey hot sauce. Naples long pumpkins were used in this recipe because, due to their enormous size, we have plenty to work with from the garden. However, any breed of pumpkin will work in this recipe.
Personally I like to add a bit of smoke and some heat to most dishes. This hot sauce accomplishes both of these tasks without overwhelming a dish. The subtle smoke is noticeable but not center stage (unless you want it to be). The spice creates balance and isn’t tongue numbing.
Ingredients:
8oz poblano peppers (stems removed)
6oz bell peppers (stems removed)
8oz habanero pepper (stems removed)
1 medium yellow onion (roughly, chopped) 5 cloves garlic (roughly, chopped)
8 ounces pumpkin (skin removed, roughly chopped)
1 cup apple cider vinegar
Salt to taste
Instructions:
Heat your smoker to 350 degrees. Set pumpkin, peppers, garlic and onion onto a lightly oiled baking sheet and smoke for 1 hour.
Remove from smoker and add smoked ingredients to a large pot with the apple cider vinegar. Place pot on the stove at medium heat and let simmer for 20 minutes
In a blender puree smoked ingredients with 1/4 cup of the apple cider vinegar until smooth (depending on the size of your blender you may have to do this in batches). Add salt to taste.
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