I've got a garden with tons of jalapenos. I let some of them go red, then smoke them. Smoked red jalepeno = chipotle. Next stop, chipotle hot sauce. Watch this space.
Nice, now do they have to be red to become Chipotle?I've got a garden with tons of jalapenos. I let some of them go red, then smoke them. Smoked red jalepeno = chipotle. Next stop, chipotle hot sauce. Watch this space.
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Looks good, do you ever ferment that or just use it as is?
Cut off the ends before you drop them on the smoker.I did 180f for about 20 hours. Mine came out nice and dry and a lovely smoke flavor. Adds a nice heat and smoke flavor to whatever I use them in.Nice, now do they have to be red to become Chipotle?
I usually end up with as many red jalapenos. If I don't use them fresh they get tossed.
Could you halve some (lengthwise) before putting in the smoker to get deeper smoke penetration, or would they dry out too much?
You should try making cowboy candy with your green jalapeños. Just basic fridge pickles with vinegar and sugar but we love them enough to can for the winter. They are delicious.Nice, now do they have to be red to become Chipotle?
I usually end up with as many red jalapenos. If I don't use them fresh they get tossed.
Could you halve some (lengthwise) before putting in the smoker to get deeper smoke penetration, or would they dry out too much?
They are commonly used in Mexican and Tex-Mex cuisine. They’re usually found in Adobo sauce. I dry mine to crispy so I can keep them on a shelf without a problem. They add some heat and impart a smoky flavor. I have used them in braised meats and anything else I would like to impart a smoky flavor and some heat too. I have also ground them up and put them on steaks or chops as part of a seasoning.We don’t have Chipotle where I live. Could you please tell me what this sauce is served on or what it seasons?
Thank you so muchThey are commonly used in Mexican and Tex-Mex cuisine. They’re usually found in Adobo sauce. I dry mine to crispy so I can keep them on a shelf without a problem. They add some heat and impart a smoky flavor. I have used them in braised meats and anything else I would like to impart a smoky flavor and some heat too. I have also ground them up and put them on steaks or chops as part of a seasoning.
Maybe this year I will smoke some and make hot sauce like the OP did.
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