Smoked dried peppers? Questions?

[DieselTech]

Guys & gals I picked these peppers up from a few friends.

The green peppers are jalapeños.

I think the long skinny peppers are chile peppers 🌶? Am I correct? They got a sweet taste when 1st bitten into. But then they turn fiery hot & hang with you for at least a hour. Hot

What are the fat red peppers that look similar to the jalapeños? Are they a jalapeno as well? Or something different?

What would be the best way to smoke these on my pellet grill?

I would like to leave them whole. Then you can break up & add to a recipe or grind them for powder.

What's your guys thoughts?

Thanks.

 

[SmokinEdge]

I think the long skinny ones are Serrano pepper, they are hot. The other two bunches look to be jalapeño, some red and some green.

 

[DieselTech]

I think the long skinny ones are Serrano pepper, they are hot. The other two bunches look to be jalapeño, some red and some green.

Thanks. Yeah my buddy did not know what they were.

I was not expecting a nice sweet bite, then the fiery burn for the hour or soo. Lmao I should not have ain't a whole 1 to test!

 

[SmokinEdge]

Thanks. Yeah my buddy did not know what they were.

I was not expecting a nice sweet bite, then the fiery burn for the hour or soo. Lmao I should not have ain't a whole 1 to test!

Yeah, Serranos will get your attention for the garden variety peppers, but they have a great Chile flavor. I like them, but respect them.

 

[TNJAKE]

SmokinEdge is correct. Cayenne peppers are longer than Serrano

 

[SmokinEdge]

SmokinEdge is correct. Cayenne peppers are longer than Serrano

Correct, but then the Cayenne cousin is Chile del Arbol, which I believe is shorter but hotter and has better flavor. The Cayenne grows on a bush around the islands of Louisiana, the Del Arbol grows closer to Mexico.

Those chiles could be Del Arbol, or Serrano, either way they are delicious. Way to tell is the Del Arbol grows on a bush, hence the Spanish word for bush, Arbol. If they grow on a plant like most other peppers then those would be Serrano, judging by the look of them.

How you doing Jake? Hope you are well.

 

[DieselTech]

Thanks. I appreciate it. We will see how well smoking peppers go tomorrow. I figured it would take a while @ 180°f

I wanna do some beef snack sticks as well while the peppers are smoking.

 

[mr_whipple]

I don't know if those are Serranos. The pointy end gives it away to me as every one I've ever grown have a more rounded end. Either way, if they taste good that's all that counts. Now those red jalapenos are the precursor to chipotles, so smoke on! I don't do it very often, but when I do I push a knife thru them in several places to open up the insides to the heat and smoke so they dry thoroughly. I had a crap year for my peppers so I'm kinda jelly.

 

[DieselTech]

I don't know if those are Serranos. The pointy end gives it away to me as every one I've ever grown have a more rounded end. Either way, if they taste good that's all that counts. Now those red jalapenos are the precursor to chipotles, so smoke on! I don't do it very often, but when I do I push a knife thru them in several places to open up the insides to the heat and smoke so they dry thoroughly. I had a crap year for my peppers so I'm kinda jelly.

Thanks. Lol I thought the long skinny ones were chile peppers. Show how much i know. I know a few peppers but not all of them.

I haven't sampled the jalapeños yet to see what kinda heat they got. But them Lil red skinny peppers are definitely hotter than a jalapeno & hangs with you for a good while. They are fiery!

 

[chopsaw]

What's your guys thoughts?

I used to grow " Garden salsa " variety . The looked like the skinny pointed red ones . Not saying that's what you have . Not overly hot , but that's subjective . If they were grown next to a hotter variety they can be hot as well .

 

[tallbm]

Guys & gals I picked these peppers up from a few friends.

The green peppers are jalapeños.

I think the long skinny peppers are chile peppers 🌶? Am I correct? They got a sweet taste when 1st bitten into. But then they turn fiery hot & hang with you for at least a hour. Hot

What are the fat red peppers that look similar to the jalapeños? Are they a jalapeno as well? Or something different?

What would be the best way to smoke these on my pellet grill?

I would like to leave them whole. Then you can break up & add to a recipe or grind them for powder.

What's your guys thoughts?

Thanks. View attachment 704246View attachment 704247View attachment 704248

The fat reds look like ripened red jalapenos to me. The smaller reds could be Serranos, if so they will definitely be hotter. To me ripened red Serranos have a SUPERIOR flavor to the green ones. I also love me some ripened red Jalapenos too. Hell the Caribbean Red peppers (habanero family) are amazing too. I guess I just like the extra amazing flavor of pretty much any red pepper :D

As for smoking, I would suggest just cutting them in half long ways and placing them cut side towards the heat source (down usually).

Also do NOT hang around the exhaust area of the of your smoker unless you want to get pepper sprayed lol. I would suggest doing it overnight to avoid gassing yourself or any nearby neighbors should they be close enough to get a direct gust :D

One final bit of advise, understand that the hot oils will rise with the smoke. So if you have a multi level rack setup, the peppers on top are going to collect the rising oils from the peppers under them. I ended up with some SUPER hot chipotle powder because I put Chiletepin peppers (much hotter than jalapenos) underneath my Jalapenos and the jalapenos had the concentrated heat capture from the lower racks. Lesson learned for sure then :D

 

[DieselTech]

The fat reds look like ripened red jalapenos to me. The smaller reds could be Serranos, if so they will definitely be hotter. To me ripened red Serranos have a SUPERIOR flavor to the green ones. I also love me some ripened red Jalapenos too. Hell the Caribbean Red peppers (habanero family) are amazing too. I guess I just like the extra amazing flavor of pretty much any red pepper :D

As for smoking, I would suggest just cutting them in half long ways and placing them cut side towards the heat source (down usually).

Also do NOT hang around the exhaust area of the of your smoker unless you want to get pepper sprayed lol. I would suggest doing it overnight to avoid gassing yourself or any nearby neighbors should they be close enough to get a direct gust :D

One final bit of advise, understand that the hot oils will rise with the smoke. So if you have a multi level rack setup, the peppers on top are going to collect the rising oils from the peppers under them. I ended up with some SUPER hot chipotle powder because I put Chiletepin peppers (much hotter than jalapenos) underneath my Jalapenos and the jalapenos had the concentrated heat capture from the lower racks. Lesson learned for sure then :D

So if I do my beef snack sticks at the same time as the peppers is it going to make my snack sticks stupid spicy?

Thanks.

 

[jcam222]

I think the pointy red ones may be fresnos

 

[DieselTech]

I learned something tonight. I did not realize that ripe red jalapenos when smoked are called chipotles.

Dang learn something all the time.

 

[bertman]

I usually slice the late season peppers in half and smoke them. They seem to take on more smoke. After a few hours in the smoker, I dehydrate them, and keep them in a ziploc.

When I need to use them, I'll rehydrate them in hot water, and dice them up. The diced peppers (and the water) are my "secret ingredient" in my green chicken chili, but we use them in a lot of things.

 

[tallbm]

I learned something tonight. I did not realize that ripe red jalapenos when smoked are called chipotles.

Dang learn something all the time.

There is a little bit of a difference.
It's my understanding that regular green jalapenos smoked are the standard chipotle pepper.
When ripened to red and smoked they will be referred to as Chipotle Morita and have more of a fruity and sweeter flavor. Good stuff! :D

 

[tallbm]

I think the pointy red ones may be fresnos

Yeah very well could be. I never see people grow fresnos in TX. At the same time I also don't see people here waiting for jalapenos to ripen red either hahaha :D

 

[DieselTech]

Thanks everybody. The other thing I read is: Jalapenos with the white cracks/lines wether they are red or green usually hold the most heat. Spicier!

 

[jcam222]

I don't know if those are Serranos. The pointy end gives it away to me as every one I've ever grown have a more rounded end. Either way, if they taste good that's all that counts. Now those red jalapenos are the precursor to chipotles, so smoke on! I don't do it very often, but when I do I push a knife thru them in several places to open up the insides to the heat and smoke so they dry thoroughly. I had a crap year for my peppers so I'm kinda jelly.

Those red habs are also prized for making Sriracha

 

[DieselTech]

Lmao it is funny how things get put off. Or life must keep going.

Lol here it is a month later, & I am finally getting peppers 🌶 on the smoker to dry/dehydrate.