Does anyone have a technique for making Chipolte peppers? I have a garden of jalapenos and I am looking forward to smoking them. I am also hoping to make Chipoltes in Adobo Sauce.
I saw a tv show about this. The fire was, as expected, on the ground. Over the smoking embers there was a cylindrical basket with a fairly large open weave. This basket was powered by a "rotisserie" motor which rotated the basket continually. This looked like something you could probably build from parts found at any home improvement store, assuming you already own the rotisserie motor for your grill.
If your arms are very strong, and you have a couple of hours to kill, a hand crank would work well to, of course.
I also have never tried this but it is my understanding that what you are describing was making roasted peppers, not chipotle peppers.
My understanding is (as below) that they are made via a low and slow/indirect heat smoking process. The idea is to essentially dry and smoke them at the same time (not roast them). If you are set up for cold smoking or can rig a grill so that the heat is low and not under the peppers that would be a good starting point.
Here is a link to a version of adobo sauce
i've never tried, but i'd say low and slow, indirect heat, light fruit wood for smoke, with occasional stirring should work
I did it once just like thew said. It took about two hours. I put a bulb of garlic and a split onion at the same time. Cut the top off the garlic bulb before you put it on. If you are using fresh tomatoes then put them on the grill on some aluminum foil for 30 minutes. Chop up the onion and garlic and add a little salt and some Mexican oregano and you are good to go. Let everything sit in a container for a day before you start freezing the excess.
I slit each pepper full length in one side, then put on my offset smoker in a disposable aluminum pan while cooking some ribs or chicken in the unit, for 2 or three hours. After that they go in the dehydrator for 4-6 hours. At this point they are still pliable and leathery and keep beautifully in the freezer. Alternately you can double the time in the dehydrator to fully dry them out. great if you want to grind into powder, but I prefer the first method generally as it results in a product that is very comparable texturally to a canned chipotle in adobo.
FYI, "Chipotle", not "Chipolte." It is often mispronounced as the latter, even on food shows, so the typo is very understandable.