An alternative to drying the chipotles is to can them in adobo sauce. I have chipotles in adobo that I canned two years ago, and they are still delicious and excellent for making one of my favorite hot sauces: New Mexico chipotle sauce, a recipe I discovered in Santa Fe. This sauce incorporates onion, dried New Mexico chilies, some beef broth, cumin, white pepper, salt, canned tomatoes, and vinegar to create quite an addictive sauce which has a very distinctive flavor. It's great both for dipping tortilla chips and saucing enchiladas, tacos, tamales -- really any Mexican dish for which one might use a chili sauce.
I have read that you put the dried chipotles in to an adobo sauce. Do you put raw red jalapenos into the sauce and can them? Do you not smoke them? I have smoked and dried mine and will make the adobo when I catch up on other garden workload.
@@ellellbee I smoke the fresh chilies, but I do not dry them before canning them. Drying them and then effectively rehydrating them in the adobo sauce would not make much sense unless you wanted to store them for a lengthy period before canning them.
@@davidhaley8542 Thank you. First time for me. I have only smoked and dried them before, never did the adobo sauce. I still have quite a few in my greenhouse and hope to get more red ones.
@@ellellbee I’ve been looking for a chipotle’s in adobo sauce canning recipe and haven’t found one. If you can point me in the right direction it would be much appreciated.
I prefer halve them as well. The seed and membrane can add a bitterness that I don't want. They also dry better. I tried whole ones this year and they took a long time on the dehydrator after smoking. I ended up slicing the stubborn ones to speed up the drying.
To anyone who is starting there pepper Journey. This is the right place to start. Beyond amazing content love and respect and support to this amazing way of life. So thank you.
Favorite smoked pepper: The Poblano. When they are smoked & dried they become ‘ancho’ peppers. Outstanding ingredient for chili making. Next Favorite: The Jalapeno. They can be smoked & dried into a 2 variations…you made “morita chopotle” peppers.
I had a super bumper crop of Aji Norteno this year, that have all ripened in the same week! I was just doing a batch of smoked ones last weekend, and will be doing another this Saturday. They are so delicious smoked and ground with salt, it's the best seasoning! I am banned from making large batches of sauce inside, so I can only do one plug-in burner at a time outside, so I'll be drying lots of my harvest this year!😂
Just smoked and dried a large batch yesterday, not just jalapeños but also cayenne, chocolate scotch bonnet and chiliuacle Negro. Exited to try it out. This video adds some more info that will help me in future batches, thanks!
Timely video. I never know which of my pepper plants will be a big producer, and this year it's my manzano and rocottos. But since I'm a northern grower I think most will not ripen to color, so I'm thinking about doing manzano "poppers" plus smoking, drying, and water bath canning some in adobo sauce. Would love to use all red ripe jalapenos, but I never have enough of those and they ripen to red pretty gradually so I don't have a pile all at once to do a recipe.
Thanks! We don't really use oil as a preservation method. If anything, you can roast peppers and put them in olive oil for a week or so in the fridge, but after that they won't be safe to eat. The reason is that oil is not acidic enough to preserve food, and is actually a perfect environment for dangerous pathogens forming (botulinum toxin). Store bought peppers in oil have an acidifier to prevent its formation
I do it in South Of Russia lot of time. ))))) On the Black Sea coast of the Caucasus this has been done for a very long time. Local people smoke pepper over the hearth. For hundreds of years))) Thanks for the reminder
@@PepperGeek thanks. I watched the video and followed the link for the seeds. Just an FYI True Leaf Market has a larger packet for less money. I love your channel and growing peppers. I stay away from the really hot peppers. This year I grew Big Jim for the first time and roasted and canned a bushel! Home grown fire roasted green chiles all winter for the win!
Big tip on the kamado, use lump charcoal and not briquettes. Briquettes can have chemicals and a variety of woods in them which can lead to odd flavors in your food.
This works much better on a pellet smoker. Those ceramic smokers are only good at producing dirty white smoke. I can set my pellet smoker at 150 and it produces ideal blue smoke.
You can roast peppers in the oven. Just put them on a sheet pan with parchment paper. Then put the oven on his broil. And watch them bubble and blister. Turn them over with tongs. We traditionally roast peel and bag them. Freeze the bags of Chile to store until next season. It is not drying them but it is a way to store and use them throughout the year to make salsa or a pot of green Chile for smothered burritos etc..
An alternative to drying the chipotles is to can them in adobo sauce. I have chipotles in adobo that I canned two years ago, and they are still delicious and excellent for making one of my favorite hot sauces: New Mexico chipotle sauce, a recipe I discovered in Santa Fe. This sauce incorporates onion, dried New Mexico chilies, some beef broth, cumin, white pepper, salt, canned tomatoes, and vinegar to create quite an addictive sauce which has a very distinctive flavor. It's great both for dipping tortilla chips and saucing enchiladas, tacos, tamales -- really any Mexican dish for which one might use a chili sauce.
I have read that you put the dried chipotles in to an adobo sauce. Do you put raw red jalapenos into the sauce and can them? Do you not smoke them? I have smoked and dried mine and will make the adobo when I catch up on other garden workload.
@@ellellbee I smoke the fresh chilies, but I do not dry them before canning them. Drying them and then effectively rehydrating them in the adobo sauce would not make much sense unless you wanted to store them for a lengthy period before canning them.
@@davidhaley8542 Thank you. First time for me. I have only smoked and dried them before, never did the adobo sauce. I still have quite a few in my greenhouse and hope to get more red ones.
@@ellellbee I’ve been looking for a chipotle’s in adobo sauce canning recipe and haven’t found one. If you can point me in the right direction it would be much appreciated.
@@GrammyDaniesame
I use cherry wood and also split the jalapeños in half for more smoke coverage and faster drying. The powder is great on eggs and making chorizo.
I prefer halve them as well. The seed and membrane can add a bitterness that I don't want. They also dry better. I tried whole ones this year and they took a long time on the dehydrator after smoking. I ended up slicing the stubborn ones to speed up the drying.
To anyone who is starting there pepper Journey. This is the right place to start. Beyond amazing content love and respect and support to this amazing way of life. So thank you.
This is a great video for this time of year, especially when the pepper plants are so heavy with fruit!
Favorite smoked pepper: The Poblano. When they are smoked & dried they become ‘ancho’ peppers. Outstanding ingredient for chili making. Next Favorite: The Jalapeno. They can be smoked & dried into a 2 variations…you made “morita chopotle” peppers.
I had a super bumper crop of Aji Norteno this year, that have all ripened in the same week! I was just doing a batch of smoked ones last weekend, and will be doing another this Saturday. They are so delicious smoked and ground with salt, it's the best seasoning! I am banned from making large batches of sauce inside, so I can only do one plug-in burner at a time outside, so I'll be drying lots of my harvest this year!😂
Wild that I'm standing in my kitchen dehydrating my smoked jalapenos as I clicked on this
Love to hear that!
Just smoked and dried a large batch yesterday, not just jalapeños but also cayenne, chocolate scotch bonnet and chiliuacle Negro. Exited to try it out.
This video adds some more info that will help me in future batches, thanks!
How often do you water winterized green peppers stored in a small greenhouse?
Nice explanation, if I grow enough chilies this year it could be a good excuse to get a smoker :)
I've done this with cayenne peppers. Made some nice flake. I'm going to try serrano, and habanero this year
I got tons of red jalapenos just hanging on my plants. I'm totally doing this thanks!
Pecan wood is real easy to get if you have one in your back yard. But pecans are related to hickory trees if you don’t have one in your backyard.
I have the kamado primo. Great smoker. I haven’t done this yet. I have smoked peppers and made hot sauce.
I really wanted to try this this year
Timely video. I never know which of my pepper plants will be a big producer, and this year it's my manzano and rocottos. But since I'm a northern grower I think most will not ripen to color, so I'm thinking about doing manzano "poppers" plus smoking, drying, and water bath canning some in adobo sauce. Would love to use all red ripe jalapenos, but I never have enough of those and they ripen to red pretty gradually so I don't have a pile all at once to do a recipe.
You should try doing a pepper relish! That’s one of my favorite recipes to do here in the south with green peppers. We add onion and garlic as well.
can things like walnut shell same for pecan. very curious
would love to see you make them into chipotle in adobo!
Cool, I've been doing this on my pellet grill for a few years now. I usually smoke for 8 to 10 hours.
This is perfect thank you
I have a batch of lemon spice jalepenos that I would like to try this with.
Thanks for sharing
Absolutely, thanks for watching :)
For those in Oklahoma City, Supermercados Morelos (Latino market) sells red Jalapenos
I don't see any link for the dehydrator.
Great video, can you show us how to preserve peppers in oil next?
Thanks! We don't really use oil as a preservation method. If anything, you can roast peppers and put them in olive oil for a week or so in the fridge, but after that they won't be safe to eat. The reason is that oil is not acidic enough to preserve food, and is actually a perfect environment for dangerous pathogens forming (botulinum toxin). Store bought peppers in oil have an acidifier to prevent its formation
I summer my grill is right temp just being in sun. TEXAS
I do it in South Of Russia lot of time. ))))) On the Black Sea coast of the Caucasus this has been done for a very long time. Local people smoke pepper over the hearth. For hundreds of years))) Thanks for the reminder
Cool story the Natives have been doing it longer since the hot peppers com from the Americas...
What variety of jalapeños do you grow? I grew Craig’s Grande this year and they are larger than previous years, but no where near the size of yours.
Goliath. We tested 8 different types in this video: ua-cam.com/video/ZUJ66EhpgTg/v-deo.html
@@PepperGeek thanks. I watched the video and followed the link for the seeds. Just an FYI True Leaf Market has a larger packet for less money. I love your channel and growing peppers. I stay away from the really hot peppers. This year I grew Big Jim for the first time and roasted and canned a bushel! Home grown fire roasted green chiles all winter for the win!
Big tip on the kamado, use lump charcoal and not briquettes. Briquettes can have chemicals and a variety of woods in them which can lead to odd flavors in your food.
7:15
Inflation hitting so hard Ghost peppers aren't even considered super hots anymore
Why not just cold smoke them?
cool
Today, I'm smoking my lacto-fermented, ripened jalapenos. That combination of smoke and tang is absolutely dynamite.
Puh-cahn. There is no extra vowel to make that a long E sound lol
This works much better on a pellet smoker. Those ceramic smokers are only good at producing dirty white smoke. I can set my pellet smoker at 150 and it produces ideal blue smoke.
seems a waste of wood and coals not to be using the whole grill even if u wer doing salt or other herbs as well
there are two mostly acceptable ways to say pecan. You've demonstrated none of them. Good video, nonetheless.
😂😂😂😂
He mixed the two into one
If you understood what he said then he said it correctly.
Ok, sorry, but I got to say it, "Pe - cawn" is the pronunciation. Except in Kalifornistan.
It’s pekhaun. Not pee can. It’s a Native American word.
It's pronounced pee-con. Pee-can is what a yankee uses the pee in.
Waayyy tooo much work! Not sure if it's worth it.
Seriously?
@@MichaelRei99 Yes, seriously.
You can roast peppers in the oven. Just put them on a sheet pan with parchment paper. Then put the oven on his broil. And watch them bubble and blister. Turn them over with tongs. We traditionally roast peel and bag them. Freeze the bags of Chile to store until next season. It is not drying them but it is a way to store and use them throughout the year to make salsa or a pot of green Chile for smothered burritos etc..
If you want home grown Chipotles, it's what you do. Actually, very little time involved; just waiting.
It's not pe-can. It's pe-kahn.
At least he didn't say PEE can
Wrong. Don’t be a pronunciation Nazi!
That's a lot of "dirty" smoke