Preparing Home Smoked Chipotles From Jalapeños Chilis

Use this recipe for preparing home smoked chipotles from jalapeños and you'll create a wonderful preserved ingredient that you can use in many recipes.

Follow the method below and you'll end up with either the dried chilis that you can store in a airtight container or a paste that you can refrigerate or freeze for use at a later date. Either way, the end result will give you the opportunity to try my homemade chipotle barbecue sauce recipe.

You're looking for a heavy smoke so try some large chunks of pre soaked oak. If you're making the dried chilis then you only need the red jalapeños from the ingredients list below.

Ingredients:-

• 1 pound or ½ kilo red ripe jalapeño chilis
• 8 tablespoons dried red chili paste
• 5 tablespoons water
• 2 tablespoons tomato paste
• 2 tablespoons cider vinegar
• 1 tablespoon dark brown sugar
• 1 teaspoon garlic paste
• 1/4 teaspoon salt

Method:-

Set your smoker up with the oak wood chips to approximately 250°F or °C, lay the chilis on the rack and smoke until that are brown, shriveled, wrinkled and soft.

For the dried chipotles - Place them on a cake cooling tray, leave them in a dry place at room temperature for a couple of weeks and then transfer to an airtight container.

For the chipotle paste - Heat the chipotles in a saucepan with all the other ingredients and simmer for 20 minutes or so until the sauce is very thick. Allow the sauce to cool, transfer to a container and refrigerate where it'll last for 2-3 weeks.

See Also:-

Chipotle Barbecue Sauce Recipe
The Basic Chipotle Sauce
Tell Us About Your Favorite Smoker Recipe

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