Making use of my new dehydrator, so I choose some red jalapenos. Smoke red jalapenos for 4 hrs. using mesquite wood. Then put the chiles in a dehydrator for about 14 hrs or until dry. Rough chop chiles into flakes, and let simmer for 3 hrs. in a mixture of regular olive oil and cooking oil. Let it completely cool, and then strain the oil with cheesecloth into a dry sterilized glass jar. Store in a cool dry place. Good for frying taco shells, taquitos, quesadillas, pinto beans, or whenever you want that chipotle flavor and/or heat without the chile flakes.