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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

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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