HOW TO MAKE DRIED CHIPOTLE CHILES
Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried. They can be ground and used in many Mexican and Tex Mex cooking and are typically sold in a rich, smokey flavored adobo sauce.
Provided by Kevin Is Cooking
Categories Pantry Spice Blend
Time 13h
Number Of Ingredients 1
Steps:
- Set smoker temperature to 200°F.
- For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly.
- Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.
- Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.
- Using a dehydrator works best, but 6-10 hours in an oven set at it's lowest temperature, or 200°F, will do (See Note 1). Store in an airtight container or grind for chipotle powder.
Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Sugar 1 g, ServingSize 1 serving
DIY CHIPOTLE PEPPERS
When you get a bounty of jalapeno peppers you can smoke them to make your own Chipotle Peppers and Chipotle Pepper Powder.
Provided by Eileen
Categories Jams & Preserves
Time 3h10m
Number Of Ingredients 2
Steps:
- Soak wood chips for at least 2 hours. We used applewood chips.
- Light a chimney of charcoal. Lay the peppers out on the foil lined grill grate. Set up the smoker box with hot coals and a handful of the soaked chips. Replace the charcoal with new hot coals as needed and add new wood chips as the old ones burn away. Smoke the peppers for 3-4 hours, keeping the temperature between 180-200°F.
- Set up a hot side and a cool side by turning on half the gas elements to low or piling the hot coals off to one side of the grill.
- Arrange the peppers on the cool side of the grill. Place a handful of soaked wood chips on the charcoal. Replace charcoal with hot coals as needed.
- For a gas grill wrap the soaked chips in smoker box or a foil packet with slits cut in the top. Place the chips on the grill element to create smoke.
- Remove the smoked peppers from the grill and arrange them on a cooling rack. Place the cooling rack in the oven on the lowest setting possible. Turn on the convection fan if you have one.
- Dry the peppers in the oven for 12-24 hours until they are completely dry but still slightly pliable.
- If you have a food dehydrator you can use that, but it will smell of smoke when you're done.
Nutrition Facts : ServingSize 1
CHIPOTLE PEPPER JELLY RECIPE - (5/5)
Provided by Texaschef11
Number Of Ingredients 9
Steps:
- Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version) Purée peppers and garlic in food processor Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container Let drip for 30 minutes to collect juices For quicker results, squeeze bag; juice may be cloudy Measure sugar and set aside Measure 1 ½-cups pepper juice into a large stainless steel saucepan Stir in vinegar and lemon juice Whisk in fruit pectin until dissolved Stirring frequently, bring mixture to a boil over high heat Add sugar Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute Remove from heat and skim foam Pour into hot sterilized jars leaving ¼" headspace Place lids on jars Process 5 minutes in boiling water canner Makes 4-250ml jars
CERTO® FIVE PEPPER JELLY
Create a savory, spicy five-pepper jelly with this great recipe. CERTO® Five Pepper Jelly features bell peppers, jalapenos, cayenne and more.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield Makes 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 10
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and halve all peppers; discard seeds. Finely chop peppers. Measure exactly 3 cups chopped peppers into colander. Add onion and 1 tsp. of the salt; let stand in colander 3 hours, pressing occasionally with back of spoon to extract as much moisture as possible. Place pepper mixture in 6- or 8-qt. saucepot. Add vinegar, lemon juice, remaining 1 tsp. salt and the spices; mix well.
- Stir sugar into prepared peppers in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Reduce heat to medium low; simmer 10 min., stirring occasionally.
- Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Stir in cumin seeds. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CRESCENDO -- FIVE PEPPER JELLY
We have put up this Pepper Jelly recipe many times each time is no fail. A beautiful jelly for crakers with cheese, chicken, fish or pork. Very easy to prepare we put the jelly up in quart jars and double the recipe this recipe doubles very nicely. As we go through this Pepper Jelly very quickly we just transfer a small amount into a 1/2 pint jar to use and refill the jar when needed.
Provided by oilpatchjo
Categories Canadian
Time 1h30m
Yield 5 1/2 pints, 88 serving(s)
Number Of Ingredients 8
Steps:
- Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the Gusto™ seeds - they're HOT!).
- Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
- Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer).
- Transfer the jelly to sterilized Mason-type jars, filling the jars to within ¼ inch of the tops.
- Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars.
- Note:Special equipment: instant read or candy thermometer, canning tongs.
Nutrition Facts : Calories 35.8, Sodium 1.9, Carbohydrate 9.1, Fiber 0.2, Sugar 8.2, Protein 0.1
APPLE-CHIPOTLE JELLY
A Steven Raichlen recipe. Glaze ham or chicken, spoon over softened cream cheese, etc. If storing for longer times, use 'safe canning practices'.
Provided by gailanng
Categories Jellies
Time 27m
Yield 6 cups
Number Of Ingredients 5
Steps:
- If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mince the chilies. If using canned chipotles, mince them. For a milder jelly, you can remove the seeds.
- Combine the sugar, remaining apple juice, vinegar, and chipotles in a large heavy saucepan and stir to mix. Simmer the mixture over medium heat, stirring gently, until the sugar is completely dissolved, about 5 minutes. Skim off any foam that rises to the surface.
- Stir in the dry pectin and boil hard for 2 minutes. Skim well. Pour the mixture into sterile jelly jars (three 1-pint jars or six 1-cup jars) and cover tightly. Invert the jars for 10 minutes, then reinvert. Shake the jars from time to time as the jelly cools, to evenly distribute the pepper pieces.
- The jelly will keep for several months in a cool, dark place, unopened. Refrigerate it, once it is opened.
Nutrition Facts : Calories 912, Fat 0.1, Sodium 24.1, Carbohydrate 233.9, Fiber 0.9, Sugar 224.3, Protein 0.1
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