Smoked Cherry Hot Sauce Recipe

1. 1

   Add the wood chips to your stovetop smoker and place over medium-high heat.

2. 2

   Add the pitted cherries and whole habanero (or habaneros) and smoke for 12 minutes.

3. 3

   Remove the cherries and habanero(s) and cool until theyre easy to handle, about 10 minutes.

4. 4

   Cut open the habanero(s) and remove the seeds (if you open and seed them before smoking, the interior flesh absorbs too much smoke).

5. 5

   Add the cherries, seeded habanero(s), salt, and vinegar to a blender.

6. 6

   Process until very smooth (you want to get it really blended).

7. 7

   Strain through a medium-mesh strainer 3 times.

8. 8

   Refrigerate in a container with a tightfitting lid for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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