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Chipotle Season

I grow jalapenos every year and let them ripen. Once they're red and sweet and hot, I pick them. I get about a dozen every week this time of year from my one plant. Usually I smoke-dry them whole, but I got a late start today so I sliced them in half.

I fired up the Weber kettle with just a little bit of lump charcoal and two large chunks of pecan. Chiles were arranged on the opposite side from the fire. They'll smoke until dark when they go into the convection oven set to it's lowest setting overnight.

Smells good outside today.

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  1. Nice. As mild as many fresh jalapenos are, and home smoked, I guess they would have many uses that the nuclear canned chipotles in adobo can't match - another arrow in your quiver of chilies!

    1 Reply
    1. re: Veggo

      Thanks. Actually, that's why I grow my own. These things are nucular.

    2. I've got just the very spot for that next year. With a couple of unchangeable factors, I had a summer squash expire from the head. In go jalapenos next year. While chipotles in adobo have heat I don't find them at all over the top. Thanks for sharing this.

      1. Me too...never thought to leave'em whole tho. When dry I whizz them up and use like chile flakes

        1. Sounds like a good procedure to follow. We have grills and smokers galore, and I don't like the chipotles en escabeche, so I may just chipotleize our little jalapeno crop.

          1. The question I have about chipotle chiles is, why do the canned chipotles have so much more heat than fresh jalapenos?

            10 Replies
            1. re: John E.

              I've only used canned chipotles once and I didn't like them.

              Many jalapenos are bred to have little heat, I blame Pace and Texas A&M. The ones you find in the grocery store are pretty mild. The varieties I grow are pretty dang hot.

              1. re: chileheadmike

                There are a few recipes that I use that call for the canned chipotles in adobo sauce. I realize there is a wide spectrum of heat in jalapenos. I find the ones I grow myself to be much hotter than the grocery store varieties.

                1. re: chileheadmike

                  Yes, the Texas A&M is at fault for the low temp. jalapenos. They are called "TAM's." and are good for jalepeno flavor and not much, sometimes no, heat.

                  1. re: JMF

                    On the plus side, they are good for stuffing with cheese or shrimp and then battering and frying.

                    1. re: Veggo

                      So are the real ones.

                      1. re: chileheadmike

                        Usually. I recall making a batch of shrimp stuffed battered jalapenos for a hungry group, and after one apiece all we could do was stare at them in fear.
                        I had a similar version at a roadside place in the Yucatan that were so good I had to turn around 10 KM down the road and go back for more.

                        1. re: chileheadmike

                          I like chiles and heat when eating southwest cuisine. I don't consider myself to be a wimp when it comes to chiles. However a couple months ago I went to a local restaurant the specializes in burgers. We ordered the bacon wrapped, cheese filled jalapenos (not cream cheese and breaded 'poppers' from Sysco). I took one bite and my entire mouth burned. Those jalapenos must have been at the top of jalapeno heat level. I brought the rest home and diced them up in other dishes.

                  2. re: John E.

                    Generally I don't find that to be true. Yeah, sometimes I get wimpy jalapenos but overall I find chipotles in adobo to be less hot. But then I'm not a wimp :)

                    1. re: John E.

                      I think the heat (mainly) comes from the adobo sauce in the can. I don't know what adobo sauce is, but I like what it does to chipotles! I make a chipotle adobo sauce by putting a can in the blender and mixing it with ketchup, brown sugar, vinegar and some spices.

                      1. re: 4X4

                        I'd wondered the same. I mince one with some sauce and add to mayo for dressing/dipping just about anything. Pork burgers especially.