This sauce came about because we wanted to find a way to use some fajita ingredients with pasta. A really good friend gave us a huge basket of jalapeño peppers from her garden and we used these in the smoker. We’ve been making a Doña sauce for years and this is a variation of the Smoked Doña Sauce. The primary difference is the sauce we made tonight wasn’t intended to be used like a salsa, it’s more a base for something else. It’s definitely much spicier and intense than the doña sauces.
- 1 lb of fresh red ripened jalapeños,
- 6 cloves of garlic,
- 1/4 cup evoo.
- 2 cups water
- 1 teaspoon kosher salt
- Smoke the jalapeño peppers (See smoking instructions here)
- Blanch the peppers and garlic in 2 cups of water for 20 mins
- Put everything in a blender and process until smooth, adding a teaspoon of kosher salt.
Makes a spectacular dipping sauce and base for a pasta dish! We mixed it tomato sauce then added it to pasta, fajita beef and grilled vegetables – it’s definitely worth a try!
Here are some pictures of the process:
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