Fire up a smoker for smoking at 250 F. Use a strong wood such as hickory.

Add the jalapenos to the smoker and smoke until browned and shriveled, at least 4 hours.

Remove and let cool slightly then transfer to a dehydrator and dry at 135 F for 24-48 hours or until completely dried.

Remove the stems (and seeds, if desired) and transfer to a large bowl.

Cover with hot water. Cover with a plate to weigh the peppers down into the water and let soak for 20 minutes.

Remove 4 of the peppers and transfer to a blender.

Add the tomato puree and honey and 1/2 cup of the soaking water.

Blend until you have a paste.

Take the remaining peppers and the soaking liquid and transfer to a pot. Add in the paste.

Add the onion, garlic, vinegar, salt and peppercorns.

Bring to a boil then reduce to a simmer and simmer for 1-2 hours until thick. If the sauce gets too thick add a bit of water.

Store in the freezer or use within a month.