Chile in Adobo

Jeez----not exactly sure what kind of peppers are in that pile.  Most likely a mix of Habanero and Scotch Bonnets? The guy swore the yellow ones were hotter than Habanero....but at the cost of your esophagus, how can anyone tell if one is hotter than the other?? 

Threw the peppers in my electric smoker.  With thin skins, they toasted up in about 5 hours.  Some got crunchy and some stayed pliable.  Always using disposable gloves, pulled off the stem, opened and casually pulled out most of the seeds.

Lightly cooked some slice red onion, then added 2 C of my slow oven roasted tomatoes. If I didn't have roasted tomatoes, I'd add 2 -3oz cans of tomato paste and cook it very long and slow, stirring often to get the paste to a brownish sweet stage. 

The smoked peppers go into a pot with equal parts sweet vinegar (cider, champagne or balsamic).  Only enough to barely cover the peppers.  Let it cook down, stir often and the peppers will soften up. 

NOTE: DO NOT BREATH THE STEAM!!

Add a few large pinches of salt and about 1/4 C sweetener (molasses, honey or sugar).  Add the tomato and onion mixture.  If it looks too thick, add some water.  Too thin?  Just let the mixture cook longer to thicken up a bit.

Here is what happened to me... 

This yummy pot of goodness had large chunks.  Like a can of Chipotles has.  I slathered some goat cheese on a baguette, plopped a dollop of my amazing brew on and popped it in my mouth....

Now... I like heat.  Eat hot sauce every day.  In restaurants I always tell them to kick up the dishes to full blast if there is a choice. 

It was kinda scary when it started. 

I think my heart skipped a beat or two, my eyes crossed and I might have even pee'd a little from the pressure.  Then I started burping.  Like a gulp burp.  Not even sure if the burps were going in or out. 

THEN I panicked.

For a few moments wondering what the hell I just swallowed spinning around the kitchen with my arms waving like a silent madwoman.

Hubby just ignored the shenanigans and kept forming the pretty crust to his blueberry pie.  He has tweaked his pie making skills to rival any grandma before the 70's hit with institutionalized food.  Dude was focused on that damn pie!!!

I guess at this point in our lives when I say I have to go to the hospital RIGHT NOW! he believes me.  My calamities just do not faze him anymore.

So anyhoo... I thought the chunks of peppers and onions were too big and threw it all in the food processor for a whirl or two just to get it down to small chunks. 

I do believe I have the most amazing balance of smoke, heat, sweet, heat, heat, heat to ever been had of life's pleasures from truly earthy Mexican flavors....a smokey chile in adobo sauce.