A couple years ago I posted a jalapeño sauce called the Doña Sauce. It’s a local favorite and can be found in some variation at most of the Mexican food restaurants in Austin. Once we got our smoker last summer we started smoking the ingredients, and wow does this twist make a difference. We ALWAYS have at least one container of this sauce in our refrigerator! The smoke flavor is a great addition to this sauce.
This recipe makes about 1 liter of sauce and takes about 2 and one-half hours to complete. The majority of the time is in the smoker so the active preparation is only about 30 minutes. If you don’t have a smoker, you can grill the peppers or use our original Doña Sauce recipe.
For our wood chips, we use a 50/50 ratio of mesquite and hickory. When we use the smoker, we take advantage of it and add vegetables. For example, today we’re smoking a chicken to take over to my cousin’s for dinner in his backyard. We just added a tray of the peppers and garlic above the chicken to the smoker.
Here’s a tip for variations: you can use any pepper you want or have available. In our original recipe, we only used jalapeño peppers. In this recipe, we substituted some of the jalapeño peppers with 2 poblano peppers. This reduces the heat somewhat and gives it a slightly sweeter flavor. You can also substitute hatch chili peppers, Anaheim peppers or even sweet bell peppers to reduce the heat and make it sweeter. Austin’s HEB grocery store hosts an annual Hatch Chili Pepper Festival in mid-August so we’ll be preparing some hatch pepper sauce as soon as the pepper start showing up in the stores.
- 10 medium jalapeño peppers
- 2 medium poblano peppers
- 1 head of garlic
- 1/2 cup of olive oil
- 2 teaspoons of salt, divided
Heat your smoker to 250 F and get your wood chips ready. Once your smoker is hot and the chips are putting off smoke, place your whole jalapeño peppers, whole poblano peppers and garlic haed on a tray and put in your smoker. Smoke the peppers and garlic for one and one-half hour. After the 1.5 hours, the pepper skin will have started pulling away from the pepper and they’ll have a duller green color, kind of like an olive green color. This is what you’re looking for. Put them in a container to cool until they are able to be handled, about 15 minutes.
Smoked peppers and garlic right out of the smoker.
Once the peppers and garlic have cooled, prepare the vegetables. For the jalapeño peppers, cut in half and then pull out the seeds and inner membrane. To make it spicier, leave some of the inner membrane and seeds. We usually leave about half of the seeds and membrane, but we like it hot. For the poblano peppers, cut them in half and remove the seeds. Finally, break the garlic head apart and separate out the garlic cloves. I know it seems like a lot of garlic, but trust me, it’s not too much. When you smoke them, they get a sweet, creamy flavor and lose the bitterness of raw garlic. The skins should come off the garlic cloves very easily. You don’t need to cut up the cloves of garlic.
Peppers and garlic after they have been prepared.
Put the peppers and garlic in a large pot like in the picture below.
These are the peppers and garlic before the water is added.
Add enough water to cover the peppers and garlic and add 1 teaspoon of salt. Bring the water to a boil and then simmer for 10 to 15 minutes.
These are the peppers and garlic covered in water.
Now, use tongs to move the peppers and garlic to your blender. Add the 1/2 cup olive oil and the remaining teaspoon of salt to the blender . Add about 1/2 cup of the water that you used for the peppers to boil in. Keep the rest of the water to use to get the consistency you are looking for.
The peppers, garlic and olive oil have been added to the blender.
Use the food processor mode to blend the ingredients into a creamy smooth sauce. At this point, taste the sauce and check for flavor and consistency. we usually add the rest of the salt and another 1/2 cup of water. Depending on your peppers and how thin you want your sauce, you can adjust the flavor with additional salt and water to your preference. Use the blender to mix the additional salt and water until smooth and creamy.
Here is the final stage of the Smoked Doña Sauce. If you look close, we are almost exactly at 1 liter of sauce. Put the sauce in a non-reactive container (we use glass) and store it in the refrigerator. You can use this as a sauce for chips or add it to anything you want.
This is the blended Doña Sauce.