The chili crop in the greenhouse was not as good as in previous years - probably due to the cold wet spell we had in the spring/early summer. I have been using them fresh for the last month however now the leaves are really starting to yellow it is time to preserve the rest of the crop.
A bit of a mixed bag...
Hananeros, Anchos, Mole, Birds Eye and Jalapeno
In smoker whole for 12 hours before being cut in half and then smoked for a further 36 hours. Smoked with an Oak / Hickory mix
Then dried on racks in oven (50 C - 120 F) for a further 48 hours until fully dry.
Ground and packed.
I did mix the Birds Eye in with the Jalapeno together for the grind so I guess it isn't strictly speaking Chipotle.
Not masses amount once dried and ground so it wont last very long here. But before I go back to the shop bought chili as least we will have the satisfaction in knowing we are eating our own produce.