Gift horse

[thunderbelly]

A friend of mine just handed me way more chiles than I can use, she's cute so I smiled and took them all. They are from her mothers garden ao I am going to send something nice back to her as a thank you. I am just about to surf the WWW to find something unique but I figured I should start here for the best results. There are Japs, hot yellow peppers and maybe serranos? they are about twice or more spicey then the Japs.
Heck even drying these things would be a good idea if I new how without getting mold. Maybe I will just smoke them all, One massive funky chipotle mix.

 

[Bill-Chicago]

Buy some mangos, make some home made salsa (I do not have a recipe), "can" up a few jars, and give her a few jars of home made salsa made with her peppers.

Just a thought.

 

[G$]

A friend of mine just handed me way more chiles than I can use, she's cute so I smiled and took them all. They are from her mothers garden ao I am going to send something nice back to her as a thank you. I am just about to surf the WWW to find something unique but I figured I should start here for the best results. There are Japs, hot yellow peppers and maybe serranos? they are about twice or more spicey then the Japs.
Heck even drying these things would be a good idea if I new how without getting mold. Maybe I will just smoke them all, One massive funky chipotle mix.

Smoke Dry them and grind them for spices.

 

[rbinms33]

Along with the salsa suggestion and the spice suggestion, make up a batch of ABT's and take over to them.

 

[Jorge]

for the serranos

1/2 lbs. tomatillos husked, stemmed, and quartered
1 med. onion, peeled, and quartered
4-6 serrano peppers chopped
3 cloves garlic chopped
water
1/2 bunch cilantrol leaves, chopped
salt to taste
lime juice to taste (optional)

Add first 4 ingredients and cover with water. Bring to a boil and cook until tomatillos and onion are soft. Add to blender or food processor and puree. Return to pan and simmer until thickened to a desired consistency. Add salt and cilantro and simmer on low until flavors are blended.

If you want to mellow the salsa or give it a citrus flavor add some lime juice towards the end. The longer the lime juice is in the sauce as it cooks down the sweeter it will become.

 

[Ron_L]

You could also make some pepper jelly and bring her some. There is a coupl eof recipes in this thread (they call for habs, but I'm sure you could substitute almost any pepper).

 

[thunderbelly]

Thanks everyone, more proof how vast the knowledge is in here

 

[Arlin_MacRae]

Has anyone made their own chipotles, I wonder??

 

[Jorge]

Has anyone made their own chipotles, I wonder??

another reason for my cold smoker project:grin:

 

[Bill-Chicago]

Has anyone made their own chipotles, I wonder??

quite a few, but this thread is the only one that mentions a method as far as I can tell:

http://www.bbq-brethren.com/forum/showthread.php?t=7451

In 2004, Chad talked of making bunches of them, but no method sited.

The thread about talks of using same method for Ancho's, but never gives temps.

I believe when Mark was smoking peppers 2 bashes ago, he liked the 160-180* range, but that was many many hundreds of liters of vodka ago :shock:

Your search results may vary, but I used the terms smoked chipotle authored by Mark and found couple threads there

 

[frognot]

Need more info. Could ya post of picture of your cute friend?

 

[thunderbelly]

Frognot, I'm working on bringing the real thing to a bbq event

 

[Arlin_MacRae]

quite a few, but this thread is the only one that mentions a method as far as I can tell:

http://www.bbq-brethren.com/forum/showthread.php?t=7451

In 2004, Chad talked of making bunches of them, but no method sited.

The thread about talks of using same method for Ancho's, but never gives temps.

I believe when Mark was smoking peppers 2 bashes ago, he liked the 160-180* range, but that was many many hundreds of liters of vodka ago :shock:

Your search results may vary, but I used the terms smoked chipotle authored by Mark and found couple threads there

Wow, that was a golden oldie. Before my time, even.

You know, I think I'll try some home-smoked chipotles then. They are my favorite pepper and I need some for a chili contest on Halloween day.

Will try to do that this weekend. Full report afterwards.

[EDIT] After I found "the method" to make them I don't see that happening this weekend!

Check it out:

http://www.recipesource.com/fgv/vegetables/chipotle-chiles2.html

Arlin

 

[G$]

Wow, that was a golden oldie. Before my time, even.

You know, I think I'll try some home-smoked chipotles then. They are my favorite pepper and I need some for a chili contest on Halloween day.

Will try to do that this weekend. Full report afterwards.

[EDIT] After I found "the method" to make them I don't see that happening this weekend!

Check it out:

http://www.recipesource.com/fgv/vegetables/chipotle-chiles2.html

Arlin

I read most of that. I think they are being anal. Smoke at 180 for a couple hours, then dry in the oven at 150 for the rest of the day. I bet it will work.

 

[Arlin_MacRae]

Sounds reasonable. I sure as HELL wasn't going to go buy a new pit just to make chipotles on! And the thought of cleaning my 'Dera... <grin>

 

[tony76248]

quite a few, but this thread is the only one that mentions a method as far as I can tell:

http://www.bbq-brethren.com/forum/showthread.php?t=7451

In 2004, Chad talked of making bunches of them, but no method sited.

The thread about talks of using same method for Ancho's, but never gives temps.

I believe when Mark was smoking peppers 2 bashes ago, he liked the 160-180* range, but that was many many hundreds of liters of vodka ago :shock:

Your search results may vary, but I used the terms smoked chipotle authored by Mark and found couple threads there

Habanero infused vodka......I think they call that Dragon's Breath!

 

[Mark]

I smoke-dry peppers neary every weekend every year during the harvest season till the frost kills em. Then I quickly freeze the frosted peppers and smoke-dry them too when time permits.

I've posted my techniques here many times. Using the search tool should locate them. But here's the low-down.

1. It's an all-day affair to do it right; real low & real slow
2. The critical part is when they're allmost dry because they go to char quick
3. Alternatives are to smoke them but not till totally dry and:

a. finsih in very low oven for a few hours or,
b. emulsify in a blender, put in a sauce pan with tomato juice and
reduce till you got ur own thick chipotle sauce.

The benefits of 3b are that everyone can add their own amount of heat to whatever the sauce is being used for. Thus, everyone is happy.

 

[Arlin_MacRae]

Thanks, Mark.