Chipotle peppers are not a variety of pepper, but a type of prepared Mexican jalepeño. Chipotles are smoked and processed jalapeno peppers that are sold whole, ground into a powder or paste, canned in a sauce called adobo, or pickled. Create your own version of the smoked jalepeño pepper with the use of a freestanding smoker; a hardwood, such as oak; and a few dozen hot peppers.
Step 1
Slice each pepper lengthwise on one side. Pierce the skin and flesh, but do not slice the pepper entirely in half. Simply break through in one lengthwise line on one side.
Step 2
Preheat your smoker according to the manufacturer's directions using the wood logs or chips. Build a fire so that the smoker will maintain a constant temperature of 275 to 300 degrees Fahrenheit.
Step 3
Place the peppers directly on the smoking rack and set the rack on the uppermost levels of the smoker. Do not worry about crowding the peppers, though you may need a second rack for a large number of peppers.
Step 4
Smoke the peppers for three to four hours. The peppers should appear brown and shriveled. Transfer the peppers to a baking sheet to dry for as long as 24 hours before storing.
Tips and Warnings
- For a more mild taste, scrape out the seeds after slicing each pepper.
- Wash your hands thoroughly after handling jalepeño peppers. Oils in the pepper can irritate the skin and the mucous membranes in your nose and mouth. Do not bring your hands in contact with your eyes after handling the peppers.
Things You'll Need
- Freestanding smoker
- Oak or mesquite logs or wood chips for smoking
- 100 to 150 jalepeño peppers, red or green, approximately 1 to 1 1/2 inches long
- Paring knife
- Cutting board
- Barbecue tongs
- Large foil pan or baking dish
References
- Gourmet Sleuth: Chipotles Chiles
- "Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue"; C.A. Jamison, B. Jamison; Harvard Common Press; 2003.
- Gourmet Sleuth; Recipes: Smoked Chipotle Chiles
