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Aug 5, 2014 10:04 AM
Discussion

Making Chipotles?

Has anyone taken red, ripe, Jalapenos and smoked them to make into Chipotles? I have a couple of Jalapeno plants and I'm thinking of doing this. Split in half, 4-6 hours of fruit wood cold smoke (under 140F), then if needed finish drying at 125F in the dehydrator.

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  1. I do this every year. It does work better if you slice them in half lengthwise. They will dry faster. They will keep until the next batch is ready the following year.

    1. I have done the opposite.
      Dehydrator till leathery and then cold Smoke for a couple of hours.

      1. Tis the season, huh? I use red and green, split them, smoke over hickory near 200F,and chop'em up and use like red hot pepper flakes. Takes 3 hours max in my rig

        1. I make my own chipotles all the time. Red chipotles are by far and away my preferred chipotles because of their sweet heat. My favorite way of doing it is to pull the stem part off (or just a thin slice off the top edge of the chili pepper) and the slice it vertically from the top to about a third to half way down the pepper. I don't like slicing them in half as I think the lose too much and come out more flavorful (and pretty) if the interior is left at least partially intact. I put about 4-5 hours of smoke on them at around 200-220 F and then finish at 140 in my convection oven for another 6 - 12 hours. I like mine dry but still pliable and not crispy (requires regularly checking on them and removing the ones that are ready.

          My favorite wood is our local Manzanita with a little hickory added in.

          I will then rehydrate them in soups and sauces. For some of them I remove the seeds, toast in a pan until they are dried, and grind into a powder to use to season all kinds of things and to make a chipotle Aoli. Compound butter made with a fine diced chipotle and a little fresh cilantro, oregano, or parsely makes a beautiful red and green compound.