Ingredients:

  • 10 medium fresh jalapeños (approximately 500g)
  • 1 cup apple cider vinegar (240 ml)
  • 1 tablespoon olive oil (15 ml)
  • 4 cloves garlic, minced
  • 1 teaspoon salt (5 g)
  • 1 tablespoon brown sugar (12 g)
  • 1 teaspoon smoked paprika (2 g)
  • 1 teaspoon cumin powder (2 g)
  • Wood chips (hickory or mesquite), soaked in water for 30 minutes before use

Instructions:

  1. Slice the jalapeños in half lengthwise and remove seeds if less heat is desired.
  2. Set up your smoker or grill for indirect cooking and bring it to 225°F (107°C). Add soaked wood chips.
  3. Place jalapeños cut side up on the smoker grill rack. Smoke for 1 hour until tender and charred.
  4. In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes.
  5. In a blender, combine smoked jalapeños, sautéed garlic, apple cider vinegar, salt, brown sugar, smoked paprika, and cumin. Blend until smooth.
  6. Taste the sauce, adjusting salt or sugar as needed.
  7. Transfer the sauce to a mixing bowl, cover, and chill in the refrigerator for at least 30 minutes for flavors to meld.
  8. Transfer to airtight jars; store in the fridge for up to one month.