Chipotles Smoked Jalapenos Recipes
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
CHIPOTLES (SMOKED JALAPENOS)
Chipotles have become sort of a trendy thing right now, but we have been using them for years in all kinds of things. Since I grow all kinds of hot peppers, I figured I would just make my own chipotles. All it takes is a smoker of some sort, peppers and patience. The best kind of smoker for this is a cold smoker or a side smoker, to keep the peppers from cooking during the smoking process. I smoke both ripe and green japalenos and use them for different flavors. You can also do cowhorns or any fleshy hot pepper. Prep time does not include firing up the smoker. 4 hours smoking time is an estimate. Time will vary according to your smoker and how meaty and large your peppers are. It also takes longer for green, grassy flavored peppers than it does for fully ripe ones. 1/4 cup chips is just to start the process, you will need up to 2 pounds, possibly more.
Provided by Queen Dragon Mom
Categories Mexican
Time 4h10m
Yield 1/2 pound
Number Of Ingredients 2
Steps:
- 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].
Nutrition Facts : Calories 544.8, Fat 11.3, SaturatedFat 1.1, Sodium 18.2, Carbohydrate 107.3, Fiber 50.9, Sugar 62.8, Protein 24.5
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- Cover the peppers with boiling water and allow them to rehydrate for 30 minutes. The peppers may float and can be weighted down with a plate or bowl.
- In the mean time wash the chipotle pepper, Cut them length remove their seeds and stems. Soak them similarly in boiling water for 30 minutes. Note: For extra spiciness leave the seeds intact and just remove the stems before soaking.
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- You can smoke the jalapeños just as they are with the stems, seeds, and membranes intact but you can reduce the overall drying time, by cutting off the tops, which allows the smoke to get inside and out of the jalapeños, absorbing more smoke flavor.
- Prepare for a long smoke and start the fire, using a mixture of charcoal and wet and dry wood chunks or chips.
- Place the jalapeños on the rack in a single layer leaving some space between each jalapeño. If you are using smaller chipotles, you may want to use a grilling tray, larger jalapeños should be just fine. After you place the jalapeños on the rack close the lid. Keep a close eye on the fire and try to keep the temperature consistent at about 180 degrees F.
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- In a wide deep sauce pan (that can hold 5 cup liquid) add de-stemmed chipotle dried pepper followed by all ingredients listed in the ingredient list - vinegar, oregano, garlic, onion, salt, *ketchup, bay leaf and other **spices (optional, **read notes). Mix with 3 cups of water.
- Place on stove and bring to boil. Reduce heat of to medium low and simmer for 1 hour or until the liquid has reduced to about 1 cup or 1 cup and 1/4.
- Chipotle will be very soft by this time. Transfer the contents to seal-able jar. Pick and discard any whole spices - bay leaf etc. Let it come to room temperature, then refrigerate. Taste best when used after a day. It gets better with time. Stays god in refrigerator for a 3-4 weeks.
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- Coat the jalapenos in some olive oil and grill them over very high heat until the skins blister and char. Alternately, you can do this over the burners of a gas stove. When the skins are charred, put the jalapenos in a paper bag or large bowl and cover it. You want the jalapenos to steam for 30 minutes.
- Put on rubber gloves if you have them. I am largely immune to the effects of chile oil on my hands, but dealing with so many chiles affected even me. So my advice is to wear gloves. Rub the skins off the jalapenos near the sink. Don't rinse the chiles, as this removes a lot of flavor. Just rinse your gloved hand from time to time to get stray bits of chile skin off them. When you're done, remove the stems and seeds from the jalapenos.
- Arrange the jalapenos on the grate of your smoker. Start with the smoker cold, and bring the temperature up gradually to between 200°F and 225°F, for a total time of 1 to 3 hours, depending on how smoky you want them. I smoke for 2 hours, with the last hour being around 200°F. Once this step is done, the jalapenos can be kept in a jar in the fridge for 2 weeks or so.
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- First method: smoke the jalapeño peppers until the skin turns black and blistered. Second method: slowly smoke the peppers until they are blackened and dry be careful not to burn them . For the first method, split the smoked jalapeños down the middle and scrape out some or all of the seeds. The seeds and attached membrane are what carry the heat. Second method: place the whole smoked jalapeños in the pan. This will make the chipotles in adobo sauce hotter.
- Combine all of the ingredients in a pan and simmer uncovered, over low heat, until the liquid is reduced to about 1 cup. This will take about 1 hour to 1 1/2 hours. Once the chipotle peppers in adobo sauce has reduced, let them cool.
- First method: use and immersion blender and make a smooth sauce. Second method: leave the chipotles whole in the sauce and use as needed.
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