Making Chipotles

[rbinms33]

With all the jalapenos I grew this year, I'm experimenting with different things to do with them. Just a few things I've done are:

• dried and ground to powder
• pickled whole with sauteed onion
• pickled sliced for nachos and stirfry
• used many for ABT's

So I decided to leave them on the vine and let them turn red so I could make chipotles. I picked about 4 lbs of them and then smoked them and used the following recipe. Only yielded about 3 pints but after they cure up a bit, I'll let you know how they turn out. They've got the whole house smelling good though. Attached are some pics.

Chipotle Peppers Recipe

1-¼ pounds Red Jalapeno peppers -- with stems
1 cup Dried Red New Mexico Chile Puree
OR
Commercial Chili Sauce
1 cup Water
4 tbsp Tomato Paste
4 tbsp Cider Vinegar
2 tbsp Dark Brown Sugar
2 clove fresh garlic -- peeled and crushed
1 tsp saltThis will make 2-3 pints.Smoke the peppers at 275 to 300 for 2 – 3 hours until they are soft, brown, and slightly
shriveled. Putting them on aluminum foil makes removal easier.Remove the chipotles from the smoker. In a medium nonreactive saucepan, combine them
with the chili puree/sauce, water, tomato paste, vinegar, brown sugar, garlic, and salt.
Set over medium heat and bring to a simmer. Cook, stirring once or twice, until the sauce
is very thick, about 15 minutes. Fill jars with peppers and spoon sauce over peppers until within 1/8” from top of jar.
Put lid on and process in hot water bath. Any leftovers, cool to room temperature.
Transfer mixture to a covered storage container and refrigerate for at least 24 hours
before using. They can be refrigerated for up to 2 weeks or frozen for up to 2 months.UNSAUCED DRIED CHIPOTLES: After removing the chiles from the smoker, place them
on a rack and leave them, loosely covered, at room temperature, until crisp, light, and
dry, 1 to 2 weeks, depending on the humidity. Store airtight at room temperature.

[Yakfishingfool]

Looks terrible, plase send to me and I'll spare you the trouble. MMmmmm...looking good. Scott

[BobBrisket]

WOW! That looks incredible. I like to use the sauce as a marinade for chicken. I think I need to try this real soon!! Thanks. Looks fantastic!!

[Don Marco]

Wow, im gonna try that as soon as i get my hands on jalapenos again.

DM

[Kosmo's Q]

Looks like a money maker!

[Don Marco]

Okay, i got a couple of pounds of green jalapenos in the freezer.

Any chance for that to work at all ?

DM

[BobBrisket]

DM--leave the green japs on the counter for a while and they will turn red. They will also wilt some, but perfect for chipotles. Letting them sit also intensifys the heat a bit. I do this with the green tepin peppers I pick. I leave them out on a sheet pan and they turn red.

[rbinms33]

Originally Posted by Don Marco

Okay, i got a couple of pounds of green jalapenos in the freezer.

Any chance for that to work at all ?

DM

Absolutely!! I just used the red ones because they looked purdy and they might be a little sweeter. Other than that, a jalapeno is a jalapeno to me.

[BobBrisket]

I think the reds get used for chipotles just because not many people buy them like they do the green ones.

[Bacon]

I would like to be put on the mailing list also.

I love jalapenos, I tried to grow some on my balcony last year and only yielded 1 lonesome pepper. And it wasnt even hot.

Im going to have to crank up my aerogarden with peppers soon.

[HB-BBQ]

Those look mighty tasty!