First wash a whole lot of jalapenos and habaneros . . .
Wearing rubber gloves (or you'll be sorry), cut off the stems (Justin did NOT seed and de-rib them, wanting maximum heat)Whir up the smoked peppers in a blender or a food processor with just enough cider vinegar to make the mixture pourable.
then smoke them till they're soft and roasted. (Justin and John used cherry wood but hickory or mesquite would work.)
Justin made about three gallons of this wonderful stuff and he brought us a half gallon. We decanted some into a soy sauce bottle, saved for the purpose. This will be kept in the refrigerator. The rest I put into zip bags to freeze for later use.
The flavor is smoky and intensely peppery and it is Hot. I like it in scrambled eggs, with ramen, and about anywhere I might use hot sauce. I'm tempted to add it to the Thanksgiving gravy . . .