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LOCATION: Recipes >> Preserving >> Smoking Chiles to Make Chipotles

Print this Recipe    Smoking Chiles to Make Chipotles

Use an electric water smoker but any smoker will work. Pick the
red chiles the morning you are going to smoke them. To make
chipotles, use only red Jalapenos.

Wash the peppers and cut the tops off. Make a slit in the pepper
from top to bottom and remove the seeds and membrane.

Start your smoker about an hour before you're ready to put on the
peppers and get it up to temperature, 180-200F. Put 1-2 liters of
water in the pan of my smoker and then cover the pan with aluminum
foil and jab a few fork holes in it to let out the steam. The foil
will catch any peppers that fall through the grill rather than them
getting a bath. Use a third rack in my smoker and put it right on
top of the water pan. Put the peppers on the grills cross-wise so
there is less chance of them falling through the bars.

Close the lid and add smoking wood chips or chunks. Smoke for
about 4 hours, until they turn a smoky dark color. You want to
avoid burning the peppers. In my smoker, the outside perimeter of
the round grills gets the hottest. So at about every hour, I take
the grills out and rearrange the peppers, exchanging the darker
ones from the rim with the less smoked ones in the middle. You
will have to experiment with your smoker.

The next step is to dry the smoked peppers. A dehydrator would be
the best piece of equipment for this, but since I don't have one,
I use my gas oven. I set the temperature at 150F and it takes 8-12
hours to get the peppers dry and crispy. They are dry when you
can crush them in your hand.


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