Making Chipotles (now with PB-View = Paper Bag View) - Page 2
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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!
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!
I thought so? The sign at "Sprouts" said jalapeños?! They do have a huge kick!!!
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
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
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!
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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.
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.