smoked-hot-sauce-recipe (Edit recipe)

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Smoked jalapeño hot sauce is a smoky homemade pepper sauce made with wood-smoked jalapeños, green apple, garlic, green bell pepper, distilled white vinegar, and seasonings. Slow smoking softens the vegetables and develops deeper roasted flavors, while green apple adds tartness and natural body that balances the vinegar acidity. This recipe creates a smooth sauce with mild-to-medium heat and a smoky, tangy flavor profile. It takes about 3¼ hours, including around 30 minutes of active preparation and finishing plus 2½–3 hours in the smoker. Serve it with smoked brisket, grilled pork, fried chicken, eggs, tacos, bánh mì, burgers, sandwiches, and other savory dishes.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

2 hours and 30 minutes

INGREDIENTS

10

Serves: 24

Ingredients

10 Jalapeño Pepper, About 5 oz (140 g)
1 Apple, Green, About 6 oz (170 g), keep skin on
1 Garlic, Whole head
1 Green Bell Pepper
0.75 cup White Vinegar, Distilled
0.75 cup Water
1 Tbsp Annatto oil
1 tsp Paprika
1 tsp Salt
1 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Prepare the produce. Rinse and dry jalapeños, green apple, and green bell pepper. Remove jalapeño stems and cut peppers into about 1 inch (2.5 cm) pieces. Core the apple while keeping the skin on, remove the bell pepper stem and seeds, then peel the garlic cloves.
Step 2: Season and coat. Place jalapeños, apple, green bell pepper, and garlic in a large bowl. Add neutral oil, salt, and black pepper, then toss until the produce is lightly coated. Reserve paprika for the blending stage.
Step 3: Preheat the smoker. Preheat the smoker to 250–275°F (121–135°C). Place vegetables in a perforated smoker pan so heat and smoke can circulate evenly.
Step 4: Smoke the vegetables. Smoke the produce at 250–275°F (121–135°C) for about 2½–3 hours until jalapeños, apple, bell pepper, and garlic become completely tender and collapse easily under light pressure.
Step 5: Blend the sauce. Transfer smoked vegetables into a blender. Add distilled white vinegar, paprika, and water. Blend until smooth, then adjust the remaining water gradually until the sauce reaches the preferred consistency.
Step 6: Adjust and bottle. Taste the sauce and adjust salt, vinegar, or water if needed. Transfer into clean glass bottles or airtight jars, allow to cool, then refrigerate.

Notes

Wear food-safe gloves when handling jalapeños. Keep smoker temperature between 250–275°F (121–135°C) for consistent smoking. The green apple adds natural pectin, so the sauce may become thicker after refrigeration. Strain the sauce for a thinner table-sauce texture or keep it unstrained for more body. Store the finished sauce refrigerated because this homemade recipe does not use a validated shelf-stable preservation process.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	20
Fat:	1 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	89 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.