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.
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.
