First I split the peppers then placed them face down on the rack. I think I left them smoking for 2 hours.Sorry for the blur in the the picture. That's caused by the smoke.
For this batch I used a blend of cayenne, corne de chevre, fish, hinklehatz, and hungarian black.
Here is my base recipe that I use for all my hot sauces:
3 cups peppers, halved, stemmed and seeded
1 cup water
Cook for 30 minutes over medium heat, then place in blender and puree. Return to saucepan, pressing mixture through a fine strainer and add
1/2 cup white vinegar
Cook on medium-low until desired thickness is reached.