Chipotles (Smoked Jalapenos)
photo by Rita1652
- Ready In:
- 4hrs 10mins
- 2 lbs red jalapenos or 2 lbs green jalapenos
- 1⁄4 cup pecan wood chips
- Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
- Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
- Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.
- When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.
- Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
- I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.
- If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].
Questions & Replies
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Awesome recipe! Used apple wood chunks over hardwood charcoal. Have done 2 batches so far - the first we smoked dry _ the next smoked until wrinkled but not thoroughly dry - used the second batch in Recipe#166242. We really like the cayennes & habaneros smoked using this method very much too! Definitely in the keeper file! Thanks Rita!
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