How to Make Chipotle

Chipotles are smoked jalapeno peppers that are used in many traditional Mexican dishes. They provide not just the heat of a chili but also a wonderful smoky flavor for moles, salsas and other sauces. Smoking the jalapenos takes quite a bit of time. They will need to be monitored, and it may be necessary to clear a weekend to babysit them. Once they are smoked they can be stored for months to use in your favorite dishes.

Things You'll Need

• Grill or Smoker Unit Electric Thermometer Jalapenos Wood

Instructions

Smoking Jalapenos

1. Set up the smoker. You can buy a more sophisticated smoker but a regular charcoal grill works also. The equipment should be cleaned of all residue from previous uses as the residue will flavor the peppers.

2. Wash the chilies and pat them dry. Trim the stems and discard any chilies that are past ripe or damaged. You can use homegrown or store bought jalapenos.

3. Soak the wood in water for several hours. Hardwoods and fruit woods are often used and work well. The flavor of the wood is going to be transferred to the peppers in the smoking process. Pecan wood is used most often in Mexico, but other woods like oak and hickory also work well.

4. Start small fires in the bottom of the grill and place soaked wood on top to create smoke. Place the rack in the grill and line jalapeno chilies along the rack. Attach the electric thermometer to the lid and close it. The soaked wood will slowly smolder, creating a low smoky heat to dry the chilies. Try to keep the chilies between 165 and 185 degrees Fahrenheit.

5. Smoke the chilies for 36 to 48 hours. Adjust the chilies as needed for even drying. Add wood as needed to keep the temperature consistent. You want smoke, not fire. This will require adjusting the vents for more or less air. With a little practice, you can keep the smoke even over the whole smoking process.

6. Allow chipotles to cool, then use in your favorite dish or store in an airtight container for later.

Tips & Warnings

• Experiment with different woods to see how they affect the flavor of the chilies.

• If leaving the unit unattended overnight, make sure it is in a safe area where it will not ignite anything. Use caution when moving the chilies as they and the smoke will be hot.

References

• "Peppers Peppers Peppers," Marlena Spieler, Firefly Books, 1999
• "Meat Smoking and Smokehouse Design," Stanley, Adam and Robert Marianski, Outskirts Press, 2006