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
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