Sweet, tomato-rich, garlicky, and finished with serious Ghost-and-Reaper heat.
YIELD5–6 pints
TOTAL2½–3 hr
HEATHot
STYLERoasted, not smoked
THE STORY
Built to be sweet first—and then hot.
Backdraft is deliberately separate from Mulata Smokehouse. It uses roasted green and red tomatoes, Ghost and Carolina Reaper peppers, brown sugar, maple, and straightforward seasoning—no coffee, molasses, Worcestershire, cumin, coriander, or smokehouse spice.
The exact batch started with 1,871 grams green tomatoes and 653 grams red tomatoes. The heat builds as it cooks, so a little goes a very long way.
Method
Roast vegetables.At 450°F, roast whole tomatoes, whole peppers, and quartered onion 25 minutes until softened and caramelized.
Roast garlic.Roast peeled whole cloves at 450°F for 15 minutes.
Build base.Add vegetables and garlic to a pot. Cook tomato paste 2 minutes, then add vinegar, brown sugar, and maple.
Season and simmer.Add paprika, garlic powder, salt, pepper, and optional cayenne. Simmer uncovered 45–60 minutes until thick.
Blend.Blend smooth and return to the pot.
Store safely.The original card records hot-filling pints with ½-inch headspace and 15-minute water-bath processing. For shelf stability, use a validated formulation and process; otherwise refrigerate or freeze.
Fire warning: Wear gloves and avoid airborne pepper fumes. Taste only in tiny amounts after cooling. This is also a personal development batch, not an independently tested canning formula.
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