Jeremy’s Smoked Louisiana Hot Sauce

Updated at: Thu, 17 Aug 2023 07:30:31 GMT

Step 1

Prepare smoker at 225°F with good quality lump charcoal. If using pellet smoker, may consider using pellet smoker tube for additional smoke.

Step 2

Place garlic cloves, quartered onions, peppers and diced carrots on a baking sheet or use aluminum foil over smoker grates.

Step 3

Smoke veggies until onions and garlic have started to soften and have picked up some of the smoke color and flavor.

Step 4

Heat a stainless (or other non-reactive) saucepan on stove over medium heat and toast cumin seeds until fragrant.

Step 5

Add tomato paste and stir to cook out the tomato paste.

Step 6

Add all remaining ingredients including all smoked ingredients and bring to a boil.

Step 7

Transfer to blender (or use immersion blender) and purée all ingredients.

Step 8

Run purée through a strainer to gather any large chucks or stray seeds.

Step 9

Return to a boil and then reduce to a simmer for 45 minutes, stirring occasionally.

Step 10

Pour sauce through funnel into sanitized bottles or jars. If using 5oz woozy bottles and lids, maintain sauce above 180°F while bottling, leaving 1” headspace, and inverting after capping. If using jars, leave 1/2” headspace and process with hot water bath for 12 minutes. If not using hot water bath, will keep in fridge for 4 weeks.

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