Smoked Ember Hot Sauce Recipe
A bold, smoky hot sauce with smoked chilies, charred onion, tomato depth, and a splash of bourbon. Tangy, sweet, and BBQ-kissed with just enough heat to keep you reaching for more.
Servings: 48 tablespoons
Calories: 10kcal
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
Makes about 3 cups.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 32mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 14mg | Calcium: 3mg | Iron: 0.1mg