Chipotle Profile

[fire it up]

Lately I have found myself itching more and more the longer I go without my chipotle fix.
I have always loved them but lately I feel the need to add chipotle to almost anything I can.

I came across a pretty good site that has some chipotle info I found interesting and figured I would share with anyone interested in reading it.
Also, anyone have a really nice method for smoking chipotles they would care to share?
Here's the link...
http://www.sedonavisions.com/chipotle_profile.htm

Fire it Up.

 

[werdwolf]

Here's a link to a post I did last fall:

http://www.smokingmeatforums.com/for...light=chipotle

This year, I will take the seeds out first, rather than after I smoke them.

Used my wife's Magic Bullet to grind them. I just kept them in a baggie and finally ran out in March.

 

[scubadoo97]

Interesting site Fire It Up.

When I've brought dried chipotles back from Mexico City they were always moritas. It is the chipotle that I see most commonly in the markets there.

Of course there are so many peppers in the markets, it is intimidating to someone that doesn't deal with that wide variety on a regular basis. They are plenty hot and have a terrific smoke flavor. I've had the tipico chilies but prefer the moritas. Maybe it's just what I'm use to.

FIU I make a puree from the canned chipotle and use it on many things. I take a couple of cans of chipotles and mix with a block of guava paste. This is blended smooth with an immersion blender. As much guava paste is in there you would think it would have a heavy taste of guava but it is not overly sweet nor heavy on the guava. It has a very mild sweetness and a hint of guava as is seriously hot. I use this as a condiment and add it to soups, stews, braises, tuna salad.....the list goes on. Of course it's great on Mexican dishes.

 

[rivet]

Oh man, Scubadoo97! Where do you get guava paste here in the States from? Nothing better in the whole world than a slice of guava paste and another slice of Spanish Manchego cheese!

 

[alx]

Dave DeWitt and Paul Bosland from NMSU are in my top 5 for pepper knowledge..

I do it similiar to the morita part in article-i smoke at 100 or so for 4-6 hours and then dehydrate at 120-usualy 24-36 hours.

I cut all peppers i dehydrate/smoke in half lengthwise(top of pepper only-like a canoe and cut stem section off- and vac-u-seal when dry..The seed/vein area are easy to tear out of dried fruit-for me. and i do add some dry vein back to grind.No seeds- i grow em and dehydrate, so no seeds in my powder...

As article mentioned-I myself do not smoke them to cigar color.I like my jap powder red,sweet heat with a little smoke.Pecan,apple etc. wood.I do the same with paprika and other peppers.

Cheers! Good Luck on garden Fire...

 

[scubadoo97]

Maybe because I'm in Fla. but guava paste is found frequently in the ethnic aisle of most grocery stores.

Guava and Manchego sound pretty good. Membrillo is the traditional quince paste used with Manchego. Here in Fla with the Cuban influence guava and cream cheese it the norm