Smoked Jalpapeño Hot Sauce - 8 fl ounces
After smoking his jalpapeño peppers over applewood, master smoker Jeff Prybolsky lets them ferment for several weeks before combining them with French apple cider vinegar. Next time you're in the Catskills, visit his smokehouse in Livingston Manor.
Try this on meat, poultry or seafood.
Ingredients: jalpapeño peppers, water, apple cider vinegar, sea salt