Until last year I’ve grown peppers seasonally in the Chicago area. I grow them as long as I can into the Fall. In late October or weather permitting into November I remove the remaining unripened peppers, and hardwood smoke them. I combine the smoked peppers and seasoning set into a mixed mash hot sauce we named REUTEMETEUT. It’s a Dutch word that means “the whole shebang.”
This one is great in soups, stews and chili. It's pronounced Roo-tuh-muh-toot, in case you are wondering.