This bold and smoky hot sauce recipe is BBQ-inspired and bourbon-kissed, made with smoked chilies, charred onion, tomato paste, and tangy vinegar. It’s sweet, spicy, and loaded with flavor, perfect for grilled meats, tacos, sandwiches, and everything in between.
Get ready to fire up your taste buds, my friends! Mike's Smoked Ember Hot Sauce is your new go-to for deep, smoky flavor with just enough heat to keep it interesting. I love it so much, I had to give it it's own name.
I created this new hot sauce recipe with smoked chilies grown in my garden this year, along with charred onion, tangy apple cider vinegar, a splash of bourbon, and a touch of sweetness. This sauce adds true BBQ vibes with every drop.
I think you'll love the overall depth and complex flavor notes, whether you’re drizzling it on grilled meats, mixing it into marinades, or spooning it over eggs or tacos.
Think BBQ sauce and hot sauce had a smoky baby. That’s Smoked Ember.
Let’s talk about how to make it happen! It's hot sauce making time!
Smoked Ember Hot Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Here’s what goes into this beauty:
- Smoked Chilies. I used a blend of hot cherry peppers, red jalapenos, and sweet paprika types from my garden. You can use any of your favorites with heat levels you prefer. Ssmoke them yourself for max flavor. See my post on How to Smoke Chili Peppers.
- Yellow Onion. Smoke it with the chilies, or char it in a dry pan or on the grill for added flavor depth.
- Garlic. Because garlic is life!
- Tomato Paste. Adds body and umami.
- Bourbon. Just a splash. The alcohol cooks out but adds warmth and complexity.
- Apple Cider Vinegar. Tang to balance the smoke and sweet, and acidity for preservation.
- Brown Sugar. Optional, but it rounds everything out. Try molasses for deeper sweet flavor.
- Worcestershire Sauce. It's a savory boost, and I love it in BBQ sauce.
- Salt. Gotta have salt!
- Water or Broth. Use as much as you need to get the texture you prefer.
The cooking instructions are in the Recipe Card below.
Mike's Recipe Tips & Notes
- Control the heat by adjusting your pepper mix. Go mild with all paprika types or kick it up with habaneros or even hotter. It's always best from your garden if you can do it!
- No smoker? Char the peppers and onion on the grill or under the broiler. Or see my post on How to Roast Chili Peppers.
- Flavor tweak idea: Add touch of chipotle or a spoonful of Dijon for even more BBQ-style richness.
- Use gloves when handling hot chilies, especially if you're working with the hotter varieties. If not? See How to Stop the Chili Pepper Burn.
How to Use Smoked Ember Hot Sauce
This sauce is made for grilling season but works all year long. Here are a few ways I love to use it:
- Stirred into Bloody Marys (trust me) - see my Spicy Blood Mary Recipe - YO!
- Brushed over ribs, brisket, pork chops, chicken, anything off the grill - it's like a BBQ sauce!
- Mixed into mayo for a smoky sandwich spread
- Swirled into mac & cheese or baked beans
- Spooned over burgers, tacos, or grilled veggies
- ...I'd love to hear your ideas! It's super versatile
Storage
This hot sauce will last months in a cool, dark place due to the acidity, even longer in the refrigerator. Store in cleaned or sterilized glass bottles with sealable caps, or in a sealable container.
See my post - Does Hot Sauce Need to Be Refrigerated?
You can also freeze it for 3 months or longer.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
Hot Sauce Bottles, 5 Oz - 24 Pack with Flip Top Caps - Includes Stainless Steel Funnel and 3 Extra Flip Top Caps!
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Superhot Hot Sauce. This hot sauce brings the REAL heat and pain.
- Habanero Hot Sauce Recipe. You'll get nice heat with a vibrant fruity finish - manageable, but still nice and fiery.
- Devil's Tongue Hot Sauce. Made with devil's tongue chilies, for serious heat with unique flavor.
- Pure Devil Juice Hot Sauce. This homemade hot sauce recipe brings a mix of umami, earthy sweet, and vibrant heat for big, bold flavor that lingers like the devil's kiss.
- This Cherry Bomb Hot Sauce recipe (Cherry BOOM!) is made with vibrant red cherry peppers, a touch of bourbon, and just the right balance of sweet and heat.
- See all of my Hot Sauce Recipes
Got any questions about my hot sauce recipe? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. Thanks! — Mike H.
Smoked Ember Hot Sauce Recipe
Ingredients
- 16 ounces smoked chilies or roasted if needed - I used a mix of hot cherry peppers, red jalapenos, and sweet paprika types from my garden - stemmed and chopped
- 1 medium onion smoked or charred
- 3 cloves garlic peeled
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar or use molasses for deeper sweetness
- ½ teaspoon salt plus more to taste
- ½ cup water or low-sodium broth more as needed for thinning
- ¼ cup bourbon
- ¼ cup apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- In a medium saucepan, combine the smoked chilies, onion, garlic, tomato paste, brown sugar, salt, and water. Bring to a gentle simmer and cook uncovered for 10-12 minutes, until everything is soft and slightly reduced.
- Stir in the bourbon, vinegar, and Worcestershire. Simmer another 2-3 minutes to mellow the alcohol and meld the flavors.
- Carefully transfer the mixture to a blender. Blend until completely smooth. Add more water or vinegar to reach your desired consistency.
- Taste and adjust. More tang? Add vinegar. More sweetness? Add a touch more sugar or molasses.
- Bottle and store. Transfer to a clean glass bottle or jar. Refrigerate and let sit 24 hours before first use for peak flavor.
Notes
Nutrition Information
Robbie says
This one is on my summer hit list when the Scoville pop happens. Good onya Mike.
Mike H. says
Cheers, Robbie!
Aileen says
How long can you keep it?
Mike H. says
This hot sauce will last months in a cool, dark place due to the acidity, even longer in the refrigerator. Store in cleaned or sterilized glass bottles with sealable caps, or in a sealable container.
Mike Lynch says
Oooooo I can't wait to try this! My peppers are ripening slowly (northern MA)... but when they do, I am all over this! Giving it five stars today just because it made me drool a little!
Mike H. says
Haha, thanks, Mike!
Phil Mullarky says
What is the shelf life?
Mike H. says
This hot sauce will last months in a cool, dark place due to the acidity, even longer in the refrigerator. Store in cleaned or sterilized glass bottles with sealable caps, or in a sealable container.