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smoked jalapeno sauce

review
Private Recipe by
Raven Higheagle
Prescott, AZ

Now that you have smoked all those jalapenos here is one way to use some of them. I make this sauce in big batches and keep plenty on hand. I think the melding of ingredients is the perfect blend of heat and sweet. I keep some in the refrigerator and freeze the rest.

yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For smoked jalapeno sauce

  • 4 lg
    smoked jalapenos
  • 1 c
    orange marmalade
  • 1 1/3 c
    tupelo honey
  • 2 c
    freshly squeezed orange juice
  • 2 c
    v8 juice
  • 6 tsp
    ground cumin
  • 6 tsp
    chili powder
  • 6 tsp
    roasted garlic puree
  • 2 1/2 tsp
    ground coriander
  • 1/2 tsp
    sea salt
  • 6 tsp
    cornstarch
  • 4 Tbsp
    water
  • 12 Tbsp
    freshly squeezed lime juice
  • 6 tsp
    minced fresh cilantro

How To Make smoked jalapeno sauce

  • 1
    Combine the smoked jalapenos, marmalade, honey, orange juice, V8 juice, chili powder, cumin, garlic puree, coriander, and salt in a large Dutch oven and bring to a boil over high heat.
  • 2
    Combine the cornstarch and water in a small bowl and mix well.
  • 3
    Decrease the heat to medium and add the cornstarch mixture to the saucepan with a whisk.
  • 4
    Cook for 2 minutes, decrease the heat to low, and cook for about 5 minutes longer, or until the mixture coats the back of a spoon.
  • 5
    Remove from the heat and strain the sauce through a fine-mesh sieve.
  • 6
    Puree the cooked jalapeno in a food processor and add back to the sauce.
  • 7
    Add the lime juice and cilantro.
  • 8
    Refrigerate in an airtight container for up to 3 weeks. (I usually keep half in the refrigerator and half in the freezer, for later use.)
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