Smoked Lamb Sauce
Description
This robust Smoked Lamb Sauce offers a complex interplay of heat, sweetness, and intense smokiness, derived from slow-smoking red jalapenos over hardwood. The resulting chipotle peppers are simmered with New Mexico chile puree, tomato paste, and cider vinegar to create a thick, aromatic condiment. It delivers a savory depth that pairs exceptionally well with grilled lamb, roasted meats, or as a bold topping for tacos and burgers. The process of smoking the peppers yourself ensures a superior flavor profile compared to store-bought alternatives, giving you full control over the intensity. Perfect for adding a gourmet touch to weeknight dinners or special gatherings, this sauce keeps well in the refrigerator, allowing the flavors to meld and deepen over time.Ingredients
Directions
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Prepare a smoker according to the manufacturer's directions using the wood chunks and achieve a steady temperature of 275 to 300&# 194;°F (149ðC).
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Place the red jalapeno chilies directly on the smoker rack, or in a shallow disposable foil pan, at the cooler end of the smoking chamber or on the upper rack.
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Lower the cover and smoke the chilies for 2 1/2 hours, or until they are soft, brown, and slightly shriveled.
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Remove the smoked chilies (chipotles) from the smoker and allow them to cool slightly.
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In a medium non-reactive saucepan, combine the smoked chilies with the chile puree (or commercial paste), water, tomato paste, vinegar, brown sugar, garlic, and salt.
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Set the saucepan over medium heat and bring the mixture to a simmer.
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Cook, stirring once or twice, until the sauce is very thick, about 15 minutes.
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Remove from heat and cool to room temperature.
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Transfer the sauce to a covered storage container and refrigerate for at least 24 hours before using to allow flavors to meld.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 237.3kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 2.9g15%
- Cholesterol 11.8mg4%
- Sodium 1440.4mg61%
- Total Carbohydrate 49.3g17%
- Dietary Fiber 4.2g17%
- Sugars 44.3g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The sauce can be refrigerated for up to 2 weeks or frozen for up to 2 months.
Making Unsauces Dried Chipotles: If you wish to make dried chipotles instead of sauce, after removing the chilies from the smoker, place them on a rack and leave them loosely covered at room temperature until crisp, light, and dry (1 to 2 weeks, depending on humidity). Store airtight at room temperature.
Ingredient Selection: Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. When selecting chilies, choose those that have begun to turn red; they will eventually ripen. Those picked without any red in their peels will always remain green.
Quantity Note: 1 1/4 pounds of jalapenos is approximately 30 peppers if they are on the smaller side. If using store-bought dried chipotles, 20-25 peppers would be about the right amount, reducing prep time significantly.
