smoked peppers question

Hey Brethren,

I have a quick question for you. I have some serrano peppers, chili pequins, West Virginia Pea Chilies (btw, BobBrisket, if you love the pequins - and it sounds like you do - grow some of these - they have the same great flavor and heat of the pequin, but are 4-5 times the size) and some other peppers ready to pick.

I usually use the majority of my peppers in salsa rojo (red/traditional salsa). I know I can roast/smoke them (i.e. chipotles), but I'm debating a couple of things:

1. should I smoke the peppers before making the salsa; or
2. should I make the salsa and then smoke the whole batch together?

Advice/opinions appreciated!

Dan

dedmete;[URL="javascript:void(0)" said:

1001330[/URL]]Not to hijack the thread, but: how long would you normally smoke peppers? I've got a bunch of "medium" sizes Jalapeno's I'd love to smoke, and possibly can after that. I'd like to keep some out though for salsa.

Click to expand...

Not to sound sarcastic, but you smoke them until they're done. I smoke mine until the skin starts to blister a bit...
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