Smoky Ghost Pepper Hot Sauce

Yield: 1 1/2 cups

• 1/2 cup white vinegar
• 1/2 cup pineapple juice
• 1/2 cup chipotles in adobo sauce, minced
• 2 small red bell peppers (8-10 oz total)
• 4 ghost peppers (1 oz total)
• 3 oz shallot, halved, peeled
• 2 cloves garlic, crushed
• 2 tsp Colonial Chile Infused Oil
• 1/2 tsp Noble Saltworks Hickory Smoked Salt

Fill a charcoal chimney starter with lump charcoal and light a fire starter cube underneath. When the charcoal is red-hot to the top of the chimney, dump into the Yoder Smokers Adjustable Charcoal Flat Top Grill. Slide the grate in place over the hot charcoal.

Place your bell peppers, ghost peppers and shallots directly over the hot charcoal and close the lid.

Toast the ghost peppers just until lightly charred and softened. It will only take a few minutes total.

Cook the shallots until lightly charred on all sides and slightly softened, about 5-10 minutes.

Completely char the bell peppers on all sides. Remove from the grill and transfer to a plastic zip top bag. Allow the peppers to steam in the bag for 10 minutes.

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Meanwhile, remove the stems from the ghost peppers and shallots, then give them a rough chop.

Remove the bell peppers from the bag and peel the blackened skins from the surface. Discard the skins and seeds. Rough chop the flesh of the peppers.

Combine all ingredients in the pitcher of the Vitamix Blender. Blend on high speed until completely smooth.

Pour the Smoky Ghost Pepper Hot Sauce into a glass jar and store in the refrigerator for up to two weeks.