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Solaryellow's Chipotle Powder Factory

post #1 of 14
Thread Starter 

The last batch of chipotle powder has been processed for the year. I use a lot of chipotle so it only made sense to make my own. Here is how to do it.

First, I smoke the ripe (red) jalapenos with mesquite for about 4 - 5 hours. I do a heavy smoke using a 10" cast iron pan full of mesquite chunks over a 1000W hotplate in my plywood smoker. After smoking, I put a small fan in the bottom of the plywood smoker and fully open the vents for airflow. During the warmer months it will only take a week to dry the peppers out. When temps drop below 70* I add a hotplate to keep temps around 90*.

I use some stainless steel racks during the smoking and drying phase to keep the peppers from rolling up and trapping moisture on the inside.

 

DSC_0003.JPG

 

When they go into the smoker they are butted up against each other. You can see how much they shrink during dehydration.

 

DSC_0004.JPG

 

DSC_0001_004.JPG

 

And into the "spice mill" (really a coffee grinder) the dried and smoked peppers go.

 

DSC_0007_003.JPG

 

After a couple grinds we end up with chipotle powder.

 

DSC_0011_003.JPG

 

Packaged up to share with a friend.

 

DSC_0015_003.JPG

post #2 of 14
Quote:
Originally Posted by solaryellow View Post

The last batch of chipotle powder has been processed for the year. I use a lot of chipotle so it only made sense to make my own. Here is how to do it.

First, I smoke the ripe (red) jalapenos with mesquite for about 4 - 5 hours. I do a heavy smoke using a 10" cast iron pan full of mesquite chunks over a 1000W hotplate in my plywood smoker. After smoking, I put a small fan in the bottom of the plywood smoker and fully open the vents for airflow. During the warmer months it will only take a week to dry the peppers out. When temps drop below 70* I add a hotplate to keep temps around 90*.

I use some stainless steel racks during the smoking and drying phase to keep the peppers from rolling up and trapping moisture on the inside.

 

DSC_0003.JPG

 

When they go into the smoker they are butted up against each other. You can see how much they shrink during dehydration.

 

DSC_0004.JPG

 

DSC_0001_004.JPG

 

And into the "spice mill" (really a coffee grinder) the dried and smoked peppers go.

 

DSC_0007_003.JPG

 

After a couple grinds we end up with chipotle powder.

 

DSC_0011_003.JPG

 

Packaged up to share with a friend.

 

DSC_0015_003.JPG


Looks great. Hopefully the person who you give that bottle to realizes that its not a dyed nutmeg icon_mrgreen.gif

post #3 of 14
Thread Starter 

biggrin.gif It is the guy who grew the jalapenos for me. I am sure he will notice the difference. 
 

Quote:
Originally Posted by bmudd14474 View Post




Looks great. Hopefully the person who you give that bottle to realizes that its not a dyed nutmeg icon_mrgreen.gif

post #4 of 14

looks like some good stuff!

post #5 of 14

I'm in Minnesota, and Red Jalapenos are not available.

 

I would Love to make my own Chipotle Powder....

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #6 of 14

T Johnson just buy fresh ones and hangem up they'll turn red for ya

post #7 of 14

Thanks for the great post, nothing beats home grown. It's all good my friend.

post #8 of 14
Quote:
Originally Posted by TJohnson View Post

I'm in Minnesota, and Red Jalapenos are not available.

 

I would Love to make my own Chipotle Powder....

 

 

TJ


had a bumper crop of jalepenos this year Todd, i got some all nice and red rite from the plants waiting to be smoked and ground up just like solar did. this was kinda a wierd year in the garden this year,,, would guess almost 2 weeks early so was able to get ripe(red) ones straight from the plant this year.
 

post #9 of 14

Solar, this looks so cool! I really want to try this. If I smoked them in my WSM at 225*, then put them in the dehydrator, would that get the job done?

post #10 of 14
Thread Starter 
Quote:
Originally Posted by LooseChangeDru View Post

Solar, this looks so cool! I really want to try this. If I smoked them in my WSM at 225*, then put them in the dehydrator, would that get the job done?



 

225* seems a bit high to me. When I smoke them I see temps around 110* or so using the hot plate and cast iron pan full of mesquite chunks. If you can lower the temps I can guarantee they will turn out great. Beyond that, your guess is as good as mine. Good luck Dru!

post #11 of 14

Do you halve them and remove the seeds?  If so do you do it before smoking or after smoking and before drying?

 

Al

post #12 of 14
Thread Starter 
Quote:
Originally Posted by alblancher View Post

Do you halve them and remove the seeds?  If so do you do it before smoking or after smoking and before drying?

 

Al



 

When I first started I did remove the membrane and seeds. What I ended up with was a very flavorful chipotle without much kick. I started leaving the seeds and membrane in and got the kick I was looking for. I cut about 1/8" below the stem and then halve them prior to smoking.

post #13 of 14
I had no idea there were so many chipotle fans here until I did a search tonight! Cool!!!
I'm a chipotle fanatic!!!!!
I just made a bunch of sauce yesterday.



~Martin
post #14 of 14
Quote:
Originally Posted by TJohnson View Post

I'm in Minnesota, and Red Jalapenos are not available.

 

I would Love to make my own Chipotle Powder....

 

 

TJ


This year my jalapenos didn't have time to turn red so I smoked a bunch of green ones then dehydrated them.  Not quite the same as the red ones, but still a great taste!

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