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1
First, well smoke the peppers.
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2
Wash them and dry them; leave the stems intact.
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3
Open the top and bottom vents of a barbecue grill and light a moderate amount of mesquite hardwood coals; enough to fill a chimney starter about halfway.
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4
In 20 to 30 minutes, the flames in the coals will have died down and they will be glowing and turning white.
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5
Pour the coals into one side of the grill: we want to get the chiles to smoke from indirect heat and not roast from high, direct heat.
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6
If youre using a gas grill, heat one side of the grill to low heat.
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7
Scoop 3 cups of hickory sawdust into the middle of a large sheet of aluminum foil.
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8
Wrap the foil around the sawdust as if you were wrapping a present; the result should be a flat, square pack.
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9
Flip it over, and using the tip of a knife, stab about 15 small holes into the package to allow smoke from the sawdust to escape.
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10
Place the foil pack, holes side up, directly onto the grills lava rocks or grill plate.
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11
Place the chiles in a single layer on the cool side of the grill.
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12
Cover the grill, positioning the open vents over the chiles.
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13
The entire smoking process will take about 1 1/2 hours; the chiles should be rotated and turned about halfway through.
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14
The chiles will be finished smoking when they smell of smoke and they have softened somewhat, with a small amount of char in spots.
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15
At this point, the chiles can sit for up to 3 days, covered and refrigerated.
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16
Now well make the sauce.
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17
In a blender, combine the tomato, onion, garlic, oregano, sugar, vinegar, salt, and tomato paste and blend until smooth.
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18
Scrape the sauce into a small covered saucepan, add the chiles, and bring to a boil over medium-high heat (note that while there isnt a tremendous amount of sauce, it should be just enough to cover the fruit).
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19
Reduce the heat to low, cover, and keep on a very low simmer, stirring occasionally; for 60 to 75 minutes.
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20
The chiles should soften further but not burst, and the sauce will take on a darker hue.
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21
When theyre cool enough to handle, pour chiles and sauce into 2 or 3 glass jars, seal tightly; and refrigerate for up to 2 months.
