Guitar Gear Forum

So, got this handy little infusion smoker and finally managed to track down some habaneros that looked healthy enough to try making some sauce.

Step one accomplished:


Smoked with a combo of mesquite and apple wood for about fifteen minutes in the bag, then dumped into a bowl. Had to sample one just to see what happened with the flavor.



The smell from that bowl is overpoweringly amazing. The usual fresh cut habanero smell enhanced with this layer of seasoning smoke that's to die for.

Now to be patient enough to let them mellow out with the smoke on them for a few days. On Friday they've got a date with some garlic, onion, lemons, limes, seasonings and vinegar.

Anybody that digs smoked meats, cheese, or anything else, this stupid little thing is super handy. It doesn't cook anything, as it's a cold smoke coming off the hose. It just gives it that smoked flavor. One secret I learned early on is either don't use a lighter, or let the first few seconds blow away if you do. Chemical burn is a real thing when you're using the smoke to flavor foods. Matches seem to be fine.

https://www.amazon.com/gp/product/B07Y8 ... UTF8&psc=1

Cheap, and it works.

Will update when the sauce making hits full stride Friday. This should be good schiz.

Once again you're deep into the Yum Zone.

If this is going to be available for purchase - PM me.
Still have some of the Tropical Jalapeno sauce.

clipless bumper wrote:If this is going to be available for purchase - PM me.
Still have some of the Tropical Jalapeno sauce.

I'll let ya know, man. I do still have some of the pineapple jalapeno left, one bottle of serrano/lemon/lime, and a whole bunch of what I'm calling the end-of-season sauce. Literally every pepper left in the garden right before the first freeze, green or ripe, a bunch of limes, onion, garlic, some seasonings and vinegar. It's not super hot, but tons of flavor.

But I won't sell this one if it doesn't turn out. It should, but having never used smoked peppers before I'm not 100% on it. That's why it's gonna be a relatively small batch.

Made the sauce yesterday, then realized I'm out of bottles to put it in.

First, chopped all ingredients and tossed in the blender, then boiled and simmered until everything was nice and softened:


Then ran it all through the food mill until the dregs were basically as dry as is possible, so all the thick pulps made it through, then boiled again with some xanthan gum to thicken the result even further:


Then slapped it into some jars to age a bit while I wait on my order of bottles:


It looks just a little oranger than apple sauce. Hope nobody makes the mistake of taking a big spoonful of it before it gets into bottles.

Ingredients:
Habaneros - smoked
Onion
6 bulbs garlic
Lemon zest and juice
Lime zest and juice
Smoked paprika
Celtic Sea Salt
Himalayan Pink Salt
Kosher Salt
Ground Mustard
Malt Vinegar
Apple Cider Vinegar
Rice Vinegar
Xanthan gum

The taste when fresh is a little zippy yet from the citrus and vinegar, but that'll settle after a few days rest. It's fiery hot though. And the smoke adds a pleasant alternative to the standard hot sauce vinegar aftertaste. I think this one would go good with heavier meats, beef or ham. Might even be fun to dip some summer sausage into. So far I've only tasted it with chips as a tester. It hits you with fruit notes up front, then the burn creeps in and holds on. Great big flavor all around.

All in all, not a bad day's work.

Now the wait for the bottles. I know it's too hot for me to eat it all before they get here.

Sounds wonderful.