Making Chipotles (now with PB-View = Paper Bag View)

humdinger

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Jun 27, 2012

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Shelby Township MI

• Mar 7, 2013

• #21

 

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goingcamping

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Dec 26, 2012

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Colorado Springs, Colorado

• Mar 8, 2013

• #22

Chipotle Finale...

Total time smoked: 12 hours
Total time dried @ 100*: 20 hours
The final product: Priceless...the aroma is far superior to any chipotle I've ever purchase; however, it packs a lot of heat! Have to use a pepper lower on the Scoville scale....uuuhhhhweeee!

Jalapenos 7.jpg

• goingcamping
• Mar 8, 2013

Jalapenos 8.jpg

• goingcamping
• Mar 8, 2013

Jalapenos 9.jpg

• goingcamping
• Mar 8, 2013

Also, dropped 3 peppers into my SKYY Vodka...I'll have bloody mary's in a few days!

Thanks for following the ravings of a man who loves to smoke...anything!

~Brett

 

jirodriguez

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Portland, OR

• Mar 8, 2013

• #23

One thing that speeds it up and gives good flavor - split them down the middle before putting them on the rack. The inside soaks up the smoke real well.

 

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goingcamping

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Colorado Springs, Colorado

• Mar 8, 2013

• #24

Thanks for the tip...I did do that!

 

bratrules

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Jun 7, 2010

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Southern Cali.

• Mar 8, 2013

• #25

Man those peppers look great!! But those aren't Jalapenos those are Serrano pepper!! I much prefer the flavor of Serrano peppers myself they have more of a kick. great job

 

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goingcamping

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• Mar 8, 2013

• #26

bratrules said:

Man those peppers look great!! But those aren't Jalapenos those are Serrano pepper!! I much prefer the flavor of Serrano peppers myself they have more of a kick. great job

Click to expand...

I thought so? The sign at "Sprouts" said jalapeños?! They do have a huge kick!!!

 

dougmays

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• Mar 11, 2013

• #27

Just a heads up...I'm pretty sure those are Serranos. They look to narrow to be Jalepenos. I only say that because if your expecting the spiciness of a Jalapeno and bite into a Serrano your in for a fiery treat

 

pgsmoker64

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Apr 23, 2010

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Prince George, Va.

• Mar 11, 2013

• #28

Brett, my man...those don't look like chipotles...do they taste like chipotles?

I wonder if anyone can give us a recipe for adobo sauce?  Hey Chef JJ!!!  Hook us up brother!

Bill

 

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goingcamping

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• Mar 11, 2013

• #29

Yep, came to the conclusion when bratrules made the observation...it's all good. I love me some hot, hot stuff!

 

dougmays

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• Mar 12, 2013

• #30

goingcamping said:

Yep, came to the conclusion when bratrules made the observation...it's all good. I love me some hot, hot stuff!

Click to expand...

sorry for the repeat messages...i didnt see there was a page 2 when i replied yesterday. There should be a name for Smoked Serranos.....Chipotle Furry or something LOL

 

Last edited: Mar 12, 2013

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goingcamping

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Colorado Springs, Colorado

• Mar 12, 2013

• #31

dougmays said:

sorry for the repeat messages...i didnt see there was a page 2 when i replied yesterday. There should be a name for Smoked Serranos.....Chipotle Furry or something LOL

Click to expand...

No sweat Doug...I appreciate you taking the time to take a look and comment! I've re-read some of my threads and have actually missed posts! So, the more eyes babysitting me the better!

~Brett

 

whtplainssmoker

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Apr 9, 2011

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White Plains, NY

• Mar 12, 2013

• #32

I thought those looked a little thin to be Jalepenos.  Thanks for the clarification.   Nonetheless, looks like you mastered the process.

As for the changing of the color.  Apparently commercial production of Chipotles involves leaving the peppers on the vine to ripen to a dark red, then even letting them shrivel up on the vine a little before picking them, smoking and drying. Even though you were dealing with Serranos, that's probably why you had trouble getting them to ripen.

 

dave17a

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Dec 23, 2012

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west central Mo

• Sep 6, 2013

• #33

Thought they all had to be red.

 

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goingcamping

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Colorado Springs, Colorado

• Sep 6, 2013

• #34

dave17a said:

Thought they all had to be red.

Click to expand...

I not sure what's considered "chipotles" but I will say I've smoked many different type of peppers/chiles and other than color, jalapenos, red or green, taste/smell the same. Look thru some of my other post and see...I sell smoked serranos, jalapenos and anaheim peppers...I will say I sell the red chipotle at a faster rate than the green.

~Brett

 

canadian heat

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Sep 21, 2013

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• Sep 25, 2013

• #35

I love chipotles and would like to see an adobo recipe posted. I have smoked a ton of peppers but my all time favorite has to be poblanos. Nice and meaty, holds the smoke really well. Grind it up and it goes on everything!