Smoked jalapeño sauce from Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen by Elizabeth Sims and Chef Brian Sonoskus

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Notes about this recipe

  • Kduncan on March 12, 2020

    Very easy sauce to make. When we used it the first time, right after making it up, it didn't really pop. A week later, when re-using it to clear out space in the fridge, it was much more spicy. If anything I would make this the day before using if one really likes heat.

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