Eric's Smoked Death Paste
Like to use a little spicy smoked paste to use for a variety of meat? Actually, we mean a ton of spicy smoked paste. We do! Try Eric's Smoked Death Paste which is full of tasty superhot peppers topped with garlic and smoke to give some flavors! This recipe calls for 24 pods of super-hot chilis (ouch) but you can use different type of peppers that you prefer to use. Eric's Smoked Death Paste is great for burgers, ribs, chicken, and more. Thank you Eric for sharing your insanely hot recipe!
Below is a recipe I make each year to use up my superhot chilis. The garlic and smoke provide a bit of flavor to go along with the massive heat. I leave it as a paste rather than a sauce to minimize the amount of vinegar used, which dilutes the capsaicin. - Eric
10 Cloves of Garlic, peeled
2-4 Tbsp of Apple Cider Vinegar
Preheat smoker to low temperature (approx 200 F) using medium-flavored hardwood (Hickory, Pecan, etc.)
If you don't have a smoker, the chilis and garlic can be roasted in the oven instead (400 degrees for 15-20 minutes, until chilis just start to char). The flavor is different than smoked, but equally as good.
Arrange chilis and garlic cloves on a perforated aluminum tray and place in smoker
Smoke chilis and garlic until they begin to take on a light brown color (approx 2 hours)
Transfer chilis and garlic to blender with a small amount of apple cider vinegar (about 1-2 Tbsp)
Blend until a medium-thickness paste forms, scraping down sides frequently. If the paste becomes too thick or difficult to blend, add vinegar in small amounts to achieve proper consistency.
Strain paste to remove any pieces of seeds, skins or stems.
Store in refrigerator.
A couple of tips suggested by Eric:
- Wear eye protection and work in a well-ventilated area while blending super-hot chilis. Work outdoors if you can – trust me!
- Flavor improves after 24 hours (or longer) in the refrigerator
- Use a straw to add by the drop to soups, tacos, chili, etc.