We made a hot sauce! How awesome is that?!
2 lbs. serrano peppers (seeded and chopped in half lengthwise)
4 poblano peppers (10 5/8 oz) (seeded and chopped in half lengthwise)
1 habanero pepper (seeded and chipped in half lengthwise)
3 oz. garlic roughly chopped
4 carrots (1 lb ½ oz) roughly chopped
1 yellow onion (7 ½ oz) roughly chopped
1 orange zest plus juice and plup from 1 orange
1 ½ cup distilled vinegar
2 cup filtered water
1 tsp. cumin seed, ground
1 tsp. smoked paprika
1 tsp. liquid smoke
3 tsp. kosher salt
½ tsp brown sugar
1 tbsp Mark’s bbq sauce
Broil peppers for 5 minutes, and place in plastic bag for 10 minutes. Remove skin from poblanos only.
Add everything to stock pot, covered, bring to boil and simmer 20 minutes uncovered. Blend in blender until liquefied. Return to pot and simmer 40 minutes.
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