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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-24-2009, 10:15 AM | #1 |
On the road to being a farker
Join Date: 06-12-07
Location: Denver
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chipotle's from green jalapenos?
So ever since i read this thread a while back
http://www.bbq-brethren.com/forum/sh...ad.php?t=31179 I've been wanting to try it. I've been hitting all the green chile/pepper stands that pop up around town this time of year but they only have green jaleps. I think people traditionally use the red ones, but what would be the harm if I used the green ones? Anyone tried that?
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Andy in Denver |
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08-24-2009, 10:25 AM | #2 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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Andy, I have no experience but I would think once they are smoked and dehydrated, you would not be able to tell the difference.
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08-24-2009, 10:26 AM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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I do it every year.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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08-24-2009, 10:36 AM | #4 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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This guy has used both and says he cannot tell the difference:
http://www.resplore.com/projects/chipotle.html |
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08-24-2009, 11:11 AM | #5 |
On the road to being a farker
Join Date: 06-12-07
Location: Denver
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Cool! I will pick up a half-bushell of greens and give it a try this weekend.
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Andy in Denver |
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08-24-2009, 11:46 AM | #6 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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Be sure to post your results
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08-24-2009, 11:48 AM | #7 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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I split mine in half to expose more surface area and partially smoke-dry them in my Bandera on 1 of these these trays per rack. I finish overnight in an oven at about 150 deg. F
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. Last edited by Mark; 10-26-2015 at 09:07 AM.. |
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08-24-2009, 05:02 PM | #8 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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sure! try it! but they won't be chipotles, they will be smoked, dried green jalapenos. everything i've ever read says chipotles are made from ripe, red jalapenos.
from wiki: "Typically, a grower will pass through a jalapeño field multiple times, picking the best green jalapeños for market. At the end of the growing season, jalapeños naturally begin to turn bright orange. There is an extensive fresh market for red jalapeños in both Mexico and the United States. They are kept on the vine as long as possible. When the jalapeños are deep red and have lost much of their moisture, they are selected to be made into chipotles. Many U.S. growers instead disk the red jalapeños into the ground." the best way to get red jalapenos is to grow your own. |
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08-24-2009, 05:42 PM | #9 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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I hate to admit it but I think Rick is right
From www.chipotle-peppers.com: Other chiles can be smoked and dried, but only smoked red jalapenos are called chipotle. |
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08-24-2009, 06:54 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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I just smoked a few dozen ripe green ones from my garden. They are awesome. I have not dried them and am debating on whether I want to, or not. they are great right out of the bag and I'm gonna make some sauces/salsas with them and freeze a few...dang tasty, I'm tellin' ya
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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08-24-2009, 06:56 PM | #11 |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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Buy some green ones and put in your window for a couple weeks. They should ripen up.
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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08-24-2009, 08:58 PM | #12 |
Full Fledged Farker
Join Date: 09-08-05
Location: TX
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Use whatever you can get, they are the same exact thing. Red was traditionally used because they don't have as much market value, a jalepeno is supposed to be green right?
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Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill |
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08-25-2009, 07:17 AM | #13 |
Full Fledged Farker
Join Date: 08-02-09
Location: DeSoto County, MS
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Although my palate isnt sophisticated enough to tell the difference, Jalaps, like chilies, supposedly get 'sweeter' as they ripen to red.
I do them both ways. I've never dried them though. I just freeze them on a cookie sheet so they dont stick together and then bag em. |
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08-25-2009, 11:37 AM | #14 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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The main difference between dried red jalapino's and dried green jalapinos is the color.
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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08-25-2009, 11:38 AM | #15 |
Full Fledged Farker
Join Date: 08-22-09
Location: Littleton, CO
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I smoke all my peppers in the green stage. Frankly, I can't tell any difference in a mature green pepper and a red one. I'm in CO and the growing season isn't very long so I just go mature green and thus get more peppers off my plants before the year end freeze.
Here are some Thai Dragons I did a week or two ago: |
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