Smoked Cherry Hot Sauce Recipe

• 1 tablespoon wood chips, for smoking
• 1 pound fresh sweet cherries, pitted (they should weigh 14 ounces after pitting, about 2 heaped cups)
• 1 to 3 fresh habanero peppers (1 for mild, 2 for hot, 3 for incendiary)
• 1/4 teaspoon kosher salt
• 1 cup cider vinegar

1. Add the wood chips to your stovetop smoker and place over medium-high heat.
2. Add the pitted cherries and whole habanero (or habaneros) and smoke for 12 minutes.
3. Remove the cherries and habanero(s) and cool until theyre easy to handle, about 10 minutes.
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. Add the cherries, seeded habanero(s), salt, and vinegar to a blender.
6. Process until very smooth (you want to get it really blended).
7. Strain through a medium-mesh strainer 3 times.
8. Refrigerate in a container with a tightfitting lid for up to 2 weeks.

wood chips, sweet cherries, peppers, kosher salt, cider vinegar

Taken from www.chowhound.com/recipes/smoked-fresh-cherry-hot-sauce-31029 (may not work)