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.
Used extensively in Mexican cooking you can use chipotles as an ingedient in any slow roasting process or stew. They add both a heat and smokiness to your cooking.
You'll notice in the recipe ingredients that you need red jalapeños and preferably those that are on the verge of drying out. This is following the traditional production process where the moist underripe jalapeños are picked for market and will ripen in transit, some are left to ripen and dry out on the bush it is these that are made into chipotles. Using the most ripe that you can get best mimics this tradition.
You're looking for a heavy smoke so try some large chunks of pre soaked oak and be prepared for a long process. The hot smoking dires the chilis and removes aproximately 80% of the moisture content.
If you're making just the dried home smoked chipotles (rather than the paste) then you only need the red jalapeños from the ingredients list below.
Yield:- 4oz or 100g
Preparation Time:- n/a Cooking Time:- Up to 24 hours Drying Time:- 2 weeks
Set your smoker up with the oak wood chips to approximately 250°F or 120°C, lay the chilis on the rack and smoke until that are brown, shriveled, wrinkled and soft. Traditionally this could take days although in a custom hot smoker you should be able to achieve this in 24 hours or so.
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 - First follow the peparation process above. 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.