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smoked jalapeno's

post #1 of 17
Thread Starter 
Have some jalapeno's smoking away right now, go in jalapeno, come out chipotle! Last week we did some ABT's with hubbies Biker Billy's. For anyone out there that likes a hot jalapeno, this is the way to go...they are such good peppers...
post #2 of 17
Sounds good. Do you also make your own adobo sauce?
post #3 of 17
Thread Starter 
Haven't yet...do you have a recipe???
post #4 of 17
No, I've never made any or smoked the peppers, but I've been intending to try.
post #5 of 17
This is one of the first ones that came up on google. I'd suspect you could put all ingredients into a bowl and actually put it on the smoker.
  • 1/3 cup onion, cut in 1/2-inch slices
  • 5 tablespoons cider vinegar
  • 2 cloves garlic, sliced
  • 1/4 cup ketchup
  • 1/4 teaspoon Salt
This is for 7 to 10 jalapeno's.
post #6 of 17
Thread Starter 
found a recipe

Home-Smoked Chipotle Chiles
  • chunks or logs of fragrant hardwood, preferably a combination of oak and mesquite
  • 1 1/4 pounds red ripe jalapeno chiles, with stems
  • 1/2 cup dried red New Mexico chile puree or commercial chile paste, such as Santa Cruz
  • 1/3 cup water
  • 2 tablespoons tomato paste
  • 2 tablespoons cider vinegar
  • 1 tablespoon packed dark brown sugar
  • 1 clove fresh garlic, peeled and crushed
  • 1/4 teaspoon salt

Prepare a smoker according to the manufacturer's directions, using the wood chunks and achieving a steady temperature of 275 to 300°. Place the chiles directly on the smoker rack (or use a shallow disposable foil pan) at the cooler end of the smoking chamber or on the upper rack if your smoker has one. Lower the cover and smoke the chiles for 2 1/2 hours, or until they are soft, brown, and slightly shriveled.
Remove the chipotles from the smoker. In a medium nonreactive saucepan, combine them with the chile puree, water, tomato paste, vinegar, brown sugar, garlic, and salt. Set over medium heat and bring to a simmer. Cook, stirring once or twice, until the sauce is very thick, about 15 minutes. Cool to room temperature.
Transfer the chipotles to a covered storage container and refrigerate for at least 24 hours before using. They can be refrigerated for up to 2 weeks or frozen for up to 2 months.
Dried Chipotle Peppers: After removing the chiles from the smoker, place them on a rack and leave them, loosely covered, at room temperature, until crisp, light, and dry, 1 to 2 weeks, depending on the humidity. Store airtight at room temperature. NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or select chiles that are beginning to turn red; they will eventually ripen. (Those picked without any red at all in their peels will always remain green.)
Makes about 3 cups.
post #7 of 17
Wow! That sounds good. Thank you, Ma'am! I'll have to give it a try. I'll probably have trouble finding ripe jalapeno's, though.
post #8 of 17
That looks like a good adobo recipe. I wonder how it would work to reconstitute my dried chipotles

Come by my house in a couple weeks. I just smoked a couple dozen, I should have some more ripe by then.
post #9 of 17
I think I asked this before but I forgot ... CRS ... Chipotle Peppers are smoked dried Jalepinos?

That recipes looks great Shell! Thanks.
post #10 of 17
Technically, any chile that is smoked dried is chipotle. Most folks smoke the jalapenos green/or red, and as a result they call them chipotle. For some reason or other, they don't smoke the other chiles as often... with the exception of states in lower Mexico and areas in cental America.
post #11 of 17
Then is a smoked poblano a chipotle or an ancho?PDT_Armataz_01_23.gif
post #12 of 17
A dried Poblano is called an Ancho. A smoked Poblano is Poblano chipotle. Notice in the pic that it states what kind of chile is used for the chipotle. Chipotle can be any type of chile. I admit it's confusing to me too.
post #13 of 17
I consider it education. I like education. Thank you.PDT_Armataz_01_37.gif
post #14 of 17
This may clear some things up as far as the etmology of the word Chipotle:

The word chipotle, which was also sometimes spelled chilpoctle and chilpotle, comes to English originally from the Nahuatl word chilpoctli by way of Mexican Spanish. The Nahuatl word chilpoctli means "smoked chile", formed from chil (="chile pepper") + poctli (="smoke"). The original Nahuatl word was spelled "pochilli" and has apparently become reversed. Today it is commonly misspelled and mispronounced as chipolte, an error of metathesis. Other early spellings from Mexico are tzilpoctil, tzonchilli and texochilli. The most common pronunciation is chee-POHT-lay, although some prefer the pronunciation chee-POHT-til. Some Mexicans refer to chipotles as chile poctle.

I found this in wikipedia...heres the link: http://en.wikipedia.org/wiki/Chipotle

Basically what I gathered from this is what Richoso had said...Any smoked chili is chipotle - hence the specification provided in his example.
post #15 of 17
All that being said, there is no letter in the psanish language that makes the ay sound. The closest you can come to it is the ei . Which is why they spell email emeil in spanish speaking countries.

The correct pronunciation in Spanish is with the e being pronounced like its is pronounced in the word set. being as though there are no words in English that end with this sound, it's uncomfortable for most English speakers to pronounce it correctly.icon_rolleyes.gificon_rolleyes.gificon_rolleyes.gif

But when all is said and done, the real question is do we know how to eat them correctly?PDT_Armataz_01_37.gif
post #16 of 17
Another recipe! Thanks.
post #17 of 17
This sound great. I know what I'm doing this weekend. If the red ones abound, that is.
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