How to Make Chipotle Paste

Unripe green jalapenos

Chipotle is a seasoning derived from dried, smoked, fully ripened red jalapeno peppers. This is an important component in many Mexican dishes and Central American cuisine. Its rich smoky flavor has gained widespread popularity in recent years in America and can flavor anything from grilled red meats to fish, poultry, game, soups and sauces. Chipotle paste is an alternative but very similar product easily made at home.

Things You'll Need

• 5 lbs. fresh, fully ripened red jalapeno peppers
• Tongs
• Wire grate or baking sheet
• Large bowl
• Plastic wrap
• Latex gloves
• Cutting board
• Knife
• Smoker
• Mesquite wood chips
• Food processor
• Ice cube trays
• Freezer bags

Instructions

1. Select peppers that are fully ripe. Jalapenos are normally picked green but, if left to ripen, gradually acquire a rich, deep-red color. Use peppers that are firm and without blemishes.

2. Fire-roast the peppers over an open flame or blacken the peppers under an oven broiler set on high. The object here is to completely blacken the skin of the pepper as quickly as possible. One good way to do this is to spread the peppers over a wire grate over an open fire or barbecue grill with a hot flame, turning the peppers periodically until the skin is blackened and burnt. Another way is to spread them on a baking sheet and place them under an oven broiler as close to the heat as possible, turning them until blackened and burnt on all sides.

3. Place the peppers in a bowl large enough to hold them and cover tightly with plastic wrap. Allow to cool for about 20 minutes or until cool enough to handle. Wearing latex gloves, remove the burnt skins, which should easily separate from the peppers. Rinse under cool water to remove bits of charred skin.

4. Once all the peppers have been skinned, place them on a cutting board and use a knife to remove the stems and slit each pepper down one side from end to end, allowing the pepper to be opened up. The pepper should still be in one piece. Remove all the seeds and discard.

5. Smoke the peppers in a smoker using mesquite wood chips. The mesquite will give the peppers the proper smoky flavor. For best results, lay the peppers flat on a grate in the smoker. Use a low heat and smoke for about one to two hours or until mostly dry. The peppers should not be completely hard and dry but should remain pliable and retain some moisture.

6. Grind the peppers in a food processor until a paste forms. For storage, pour the paste into ice cube trays. Once frozen, place cubes of chipotle paste in freezer bags. They will keep for months in the freezer. Remove as needed for use in your favorite recipe.

Tips & Warnings

• Use care when handling hot peppers. Latex gloves are a must. Be careful not to touch any parts of the face or other sensitive body parts. Thoroughly wash your hands after handling.

References

• How to Make Chili Paste