Finally took a shot at making my own Chipotle Pepper sauce. On Father's Day I was firing up the WSM to smoke a 9 bone rib roast to make a smoked/grilled pork chops (Q-view in other thread) and some baby back ribs. I had travelled all around town to find dried Ancho chilies for the pork chops, and came across fresh ripened (red) jalapeno peppers at a small hispanic market. So I grabbed a dozen and decided to make my own chipotles. Smoked the peppers for about 6 hours in the WSM using Royal Oak charcoal and a mixture of sugar maple and apple chunks to start. Later in the smoke, I used some hickory chunks. I left the peppers out on a rack for a day or two while I decided whether I would make a hot sauce or dry them out to make chipotle powder. Once I decided on the hot sauce, I used Solaryellow's basic ratios from his Hinkle Hatz Challenge post. 12 Smoked ripened (red) jalapenos 1 1/3 cup apple cider vinegar 1/2 onion 3 cloves of garlic 1 TBS kosher salt 1 TBS (just shy) light brown sugar 3-4 dashes of worcestershire sauce juice 1/2 small lime Sauted the onions in olive oil in a small pot. Then added the garlic for about 1-2 minutes. Meanwhile, removed the stems from the peppers and rough chopped them (seeds and all) and threw them into the blender with the cider vinegar, salt and brown sugar. Blended until completely liquified then into the pot. Probably added 1/2 cup of water to help the blending process. Brought it to a boil, added a few dashes of worcestershire sauce to taste and to darken the color just a tad. Gave it a a tast and decided to give it a squeeze of 1/2 lime for a slight citrus taste. Then I let it simmer for about an hour to reduce and thicken. Cooled for about 1/2 hour then funneled into an old Sweet Baby Rays BBQ sauce bottle. Sauce ended up with a slight smokey taste and some decent spiciness. Vinegar is a bit strong. For a first time, it came our pretty good. Next time, I would probably reduce the cider vinegar a little bit and smoke the peppers a little longer. Thanks to Solaryellow for giving me the itch to try it.