Making Smoked Pepper Hot Sauce

I grew a few pepper plants this year and smoked a few using black plum, mimosa, and white ash. The flavor of the smoke is actually better than I would have expected, considering I didn't use hickory, apple, or any other typical smoking woods.

The typical hot sauce I make is good for about 6 months when refrigerated and can stay shelf stable for about 12-18 months when canned in a water bath.

Sit back and enjoy the show!