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Smoked Lamb Sauce

Smoked Lamb Sauce recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 237.3
Dietary: Gluten-free
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
  • Chunks or logs of fragrant hardwood (preferably oak and mesquite)
  • 1 1/4 pounds Red-ripe jalapeno chilies, with stems
  • 1/2 cup Dried red New Mexico chile puree
  • OR Commercial chile paste, such as Santa Cruz
  • 1/3 cup Water
  • 2 tablespoons Tomato paste
  • 2 tablespoons Cider vinegar
  • 1 tablespoon Packed dark brown sugar
  • 1 clove Fresh garlic, peeled and crushed
  • 1/4 teaspoon Salt
Directions
  1. 1
    Prepare a smoker according to the manufacturer's directions using the wood chunks and achieve a steady temperature of 275 to 300&# 194;°F (149°C).
  2. 2
    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.
  3. 3
    Lower the cover and smoke the chilies for 2 1/2 hours, or until they are soft, brown, and slightly shriveled.
  4. 4
    Remove the smoked chilies (chipotles) from the smoker and allow them to cool slightly.
  5. 5
    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.
  6. 6
    Set the saucepan over medium heat and bring the mixture to a simmer.
  7. 7
    Cook, stirring once or twice, until the sauce is very thick, about 15 minutes.
  8. 8
    Remove from heat and cool to room temperature.
  9. 9
    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.

Keywords: smoked, jalapeno, chipotle, sauce, lamb, spicy, condiment, grilling, bbq, tomato, vinegar, garlic, smoker, red chilies, homemade
Read it online: https://www.chefs-mate.com/recipe/smoked-lamb-sauce-2/