+

Smoked Cherry Hot Sauce

Smoked Cherry Hot Sauce

Ingredients (5)

  • 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
Try Amazon Fresh
Nutritional Information
  • Calories100
  • Fat0.27g
  • Saturated fat0.07g
  • Trans fat
  • Carbs22.86g
  • Fiber2.69g
  • Sugar19.54g
  • Protein1.19g
  • Cholesterol
  • Sodium127.42mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This is my idea of a perfect summer hot sauce, a vibrant enhancer for all the fresh, lively flavors of food in the warm months. Drizzle onto grilled steaks or pork chops, or mix a little into Greek yogurt for a smoked cherry dip to serve with roasted cauliflower and carrots.

Game plan: Habaneros are particularly spicy chile peppers, so we suggest wearing a pair of latex gloves when removing the seeds.

Special equipment: You’ll need a stovetop smoker—our favorite is this compact and affordable one from Camerons.

Instructions

  1. 1Add the wood chips to your stovetop smoker and place over medium-high heat. Add the pitted cherries and whole habanero (or habaneros) and smoke for 12 minutes. Remove the cherries and habanero(s) and cool until they’re easy to handle, about 10 minutes.
  2. 2Cut open the habanero(s) and remove the seeds (if you open and seed them before smoking, the interior flesh absorbs too much smoke).
  3. 3Add the cherries, seeded habanero(s), salt, and vinegar to a blender. Process until very smooth (you want to get it really blended). Strain through a medium-mesh strainer 3 times. Refrigerate in a container with a tightfitting lid for up to 2 weeks.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...