Chipolte

ashort 12/7/2011, 5:54 pm

No, not the restaurant.... anyone tried smoking and drying jalapenos to make chipolte? I tried smoking my last batch out of the garden, but I think I did something wrong, as they appear to be burnt little cinders now....

ribarr4 12/7/2011, 6:14 pm

We just smoked about a pound of red jalapenos while we were smoking some ribs. It doesn't take long to smok'em up. We were going to dry them but decided to blend them up with some garlic, salt and vinigar to make a smoked pepper paste. We waited to take the stems off until after we smoked them. I tested some several months ago and split them in half and they dried out like leather. We used the paste on pizza and it turned out great. Keep trying, iy is well worth the effort.

**camprn** 12/7/2011, 6:15 pm

O M G does that sound so good! Shocked

ribarr4 12/7/2011, 7:00 pm

We were working on this post and when this came up decided to finish it up. It is the recipe for the smoked red pepper paste.

http://www.green-cityzen.com/uncategorized/making-your-own-smoked-red-pepper-paste/

ashort 12/7/2011, 8:24 pm

Thanks Richard.... I am going to have to add this to my list of things to do!

**RoOsTeR** 12/8/2011, 9:21 am

ashort, I do smoke jalapenos from time to time. They are excellent! The key thing to remember is LOW heat. You are basically using your smoker as a dehydrator while imparting smoke flavor. If done properly, they will be nice and dry. They do look wrinkley and depending on the color of the pepper you smoked, may be brown and close to black.

I have some in baggies that I keep in the cabinet. Some are a couple years old even. I will try and post a pic of them when I get home this evening so you can get a better vision:D

ashort 12/8/2011, 9:46 am

I think my temp was too high in my smoker, it was like 250 or so... I'll snap some photos of the briquets when I get home as well...

**RoOsTeR** 12/8/2011, 5:21 pm

Yes, that's a bit high. You want to be around 200 tops. 190ish is even better.

**RoOsTeR** 12/8/2011, 7:36 pm

Unfortunately my pics are that great lol. They are really nice and dark, but not burned. If you click full size and look closely you can kinda make the deep, dark red color.
Chipolte IMAG0093

Like I said, think more along the lines of dehydrating. Not cooking.
I also did some ghost peppers that a buddy gave me.
Chipolte IMAG0075

Lol. I don't even want to take them out to take a pic. These peppers are so incredibly hot cyclops

I love hot and have a pretty good tolerance. These things are beyond any enjoyment. I can literally use tiny pieces of them and add pretty incredible heat and flavor, but you have to be careful because they really are just too much.
I keep em around more as a novelty than anything else Very Happy

**camprn** 12/8/2011, 8:00 pm

Pretty! Those ghost peppers are nasty hot.

boffer 12/8/2011, 9:09 pm

How hot is it?

Scoville Rating		Type of Pepper
15,000,000 - 16,000,000		Pure capsaicin (Unavailable through a natural grown plant and is only synthetically developed)
8,600,000 - 9,100,000		Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, norhydrocapsaicin) (Unavailable through a natural grown plant and is only synthetically developed)
2,000,000 - 5,300,000		Standard U.S. Grade pepper stray, FN 303 irritant ammunition (Unavailable through a natural grown plant and is only synthetically developed)
855,000 - 1,050,000		Bhut Jolokia aka Naga Jolokia (Hottest naturally grown pepper)

**walshevak** 12/9/2011, 9:11 am

Just checked my can of pepper spray and sure enough it is 2 million scoville units. Expired in 2005. Wonder if it has any punch left at all. Never took it out of the plastic wrap. Got it as part of an overseas security course before being sent to a semi unstable place.

Kay

janezee 12/9/2011, 9:19 am

Well, Kay, I wouldn't go trying it out next time you're caught in a heavy Christmas shopping crowd, if you know what I mean! affraid

**walshevak** 12/9/2011, 9:27 am

I don't do crowds. Ordered gift cards online for most. Except for a couple of very special gifts from Austria for my granddaughters.

Kay

**walshevak** 12/9/2011, 9:58 am

Ooops, back to hot peppers. Don't mean to hijack the thread. Here is some from my abandonded garden and a pretty habenero bush that my son grew.

Chipolte Dscn0234

Kay

janezee 12/9/2011, 10:51 am

That's beautiful, Kay. It looks like a bonsai.

**RoOsTeR** 12/9/2011, 11:01 am

That is a great looking habanero bush.

And even if that pepper spray went down 1.5 million units, I bet it would still hurt something fierce. Crybaby

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didn't mean to hijack

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