Mike bowers homemade chipotles

1 Servings

Ingredients

Quantity Ingredient
Jalapenos

Directions

I did some a couple of weeks ago, and it's worked fine. I used a mixture of peach and hickory; I smoked them for about 8-9 hours then let the fire go out. I finished them in my dehydrator then next morning, though I understand that fresh smoked jalapenos are also good (ie, not smoked to complete dryness, and stored in the freezer).

I've got a second batch that I'll do this weekend using a different technique (well, red jalapeno's are only $1/lb at the farmer's market!) suggested in the Chipotle Cookbook (think that's the title).

I've frozen a bag of jalapenos, and will pull them out and smoke them ~ apparently they collapse and carmelize more, giving a somewhat sweeter, smokey taste. I just do it in a typical small water smoker, but I've also smoked stuff in a Weber (small fire on one side, pan of water under grill). I forget the temperature I used (probably around 160F), but if you're interested email me and I'll look it up. They suggested that the chiles absorb all the smoke they are going to in 4-6 hours. I also did some serrano's and Fresno's at the same time.

Recipe By : Mike Bowers

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