Step 1: Smoking the Jalapeños & Aromatics

Prepare Your Smoker/Grill:

If using a smoker, set it to 225°F and use wood chips like hickory, mesquite, or applewood for the best results.

If using a grill, set up indirect heat by keeping the coals or burners on one side and placing the jalapeños on the other. Use a smoker box or foil pouch filled with wood chips for added smoke.

Prep the Peppers & Veggies:

Rinse and dry the jalapeños.

Lightly coat them with olive oil to help absorb the smoke.

Place the whole onion (halved) and unpeeled garlic cloves on the rack as well. These will add depth to the sauce.

Smoke Time:

Smoke for 1.5 to 2 hours, turning the jalapeños halfway through.

The peppers should appear wrinkled and slightly charred but not completely dried out.

Remove from heat and let them cool for a few minutes.

Step 2: Prepping the Smoked Ingredients

Stem the Peppers:

Once cooled, cut off the stems. If you love serious heat, keep all the seeds. For a milder sauce, scrape some seeds out.

Peel the Garlic:

The garlic cloves should be soft and slightly caramelized inside. Remove the peels.

Step 3: Blending the Sauce

In a Blender, Combine:

Smoked jalapeños

Smoked onion

Smoked garlic

Vinegar, water, salt, sugar, smoked paprika, cumin, and lime juice

Blend Until Smooth:

For a thinner sauce, add 1-2 tbsp more water as needed.

Taste and adjust salt, sugar, or lime juice if needed.

Step 4: Simmering for Depth

Transfer the sauce to a saucepan over low heat.

Simmer for 10 minutes, stirring occasionally – this helps meld the flavors.

Optional: Strain for Smoothness

If you prefer a silky smooth sauce, strain it through a fine mesh sieve.

If you love it chunky & rustic, leave it as is.

Step 5: Bottling & Storing

Let the sauce cool completely.

Pour into a sterilized glass bottle or jar.

Store in the refrigerator for up to 2 months – the flavors will deepen over time!