Diy Chipotle Peppers Food

HOW TO MAKE DRIED CHIPOTLE CHILES

How to Make Dried Chipotle Chiles image

Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried. They can be ground and used in many Mexican and Tex Mex cooking and are typically sold in a rich, smokey flavored adobo sauce.

Provided by Kevin Is Cooking

Time 13h

Number Of Ingredients 1

Ingredients

20 jalapeños

Steps:

Set smoker temperature to 200°F.
For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly.
Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.
Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.
Using a dehydrator works best, but 6-10 hours in an oven set at it's lowest temperature, or 200°F, will do (See Note 1). Store in an airtight container or grind for chipotle powder.

Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Sugar 1 g, ServingSize 1 serving

DIY CHIPOTLE PEPPERS

DIY Chipotle Peppers image

When you get a bounty of jalapeno peppers you can smoke them to make your own Chipotle Peppers and Chipotle Pepper Powder.

Provided by Eileen

Categories Jams & Preserves

Time 3h10m

Number Of Ingredients 2

Ingredients

Ripe, Red Jalapeno Peppers, as many as you've got.
Smoking Chips

Steps:

Soak wood chips for at least 2 hours. We used applewood chips.
Light a chimney of charcoal. Lay the peppers out on the foil lined grill grate. Set up the smoker box with hot coals and a handful of the soaked chips. Replace the charcoal with new hot coals as needed and add new wood chips as the old ones burn away. Smoke the peppers for 3-4 hours, keeping the temperature between 180-200°F.
Set up a hot side and a cool side by turning on half the gas elements to low or piling the hot coals off to one side of the grill.
Arrange the peppers on the cool side of the grill. Place a handful of soaked wood chips on the charcoal. Replace charcoal with hot coals as needed.
For a gas grill wrap the soaked chips in smoker box or a foil packet with slits cut in the top. Place the chips on the grill element to create smoke.
Remove the smoked peppers from the grill and arrange them on a cooling rack. Place the cooling rack in the oven on the lowest setting possible. Turn on the convection fan if you have one.
Dry the peppers in the oven for 12-24 hours until they are completely dry but still slightly pliable.
If you have a food dehydrator you can use that, but it will smell of smoke when you're done.

Nutrition Facts : ServingSize 1

CHIPOTLE SALSA (FOR CANNING)

Chipotle Salsa (For Canning) image

From my friend Shirley - it is our absolute favorite salsa recipe to can. It has a wonderful smoky flavor from the chipotle peppers. I would consider it to be mild. Heat could be adjusted by adding more hot peppers.

Provided by pastawendy

Categories Mexican

Time 1h30m

Yield 6 pints, 6 serving(s)

Number Of Ingredients 12

Ingredients

8 cups roma tomatoes
4 cups sweet peppers, chopped
2 cups onions, minced
4 garlic cloves
1 hot pepper (such as jalepeno)
1 -2 tablespoon chipotle pepper, pureed
3/4 cup cider vinegar
1 tablespoon salt
1 tablespoon sugar
2 teaspoons paprika
16 ounces tomato paste
1/4 cup cilantro, copped

Steps:

Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.

Nutrition Facts : Calories 181.8, Fat 1.3, SaturatedFat 0.2, Sodium 1786.3, Carbohydrate 39.2, Fiber 9.6, Sugar 24.9, Protein 7.4

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