Smoked Jalapeno Sauce

Raven Higheagle


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.

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Makes 6 Cups
10 Min
15 Min
Stove Top


4 large
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
4 Tbsp
12 Tbsp
freshly squeezed lime juice
6 tsp
minced fresh cilantro


1Combine 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.

2Combine the cornstarch and water in a small bowl and mix well.

3Decrease the heat to medium and add the cornstarch mixture to the saucepan with a whisk.

4Cook 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.

5Remove from the heat and strain the sauce through a fine-mesh sieve.

6Puree the cooked jalapeno in a food processor and add back to the sauce.

7Add the lime juice and cilantro.

8Refrigerate 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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