Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Chipotle Chilies - Bill's

none

jalapeno peppers

I made my first batch of chipotles two weekends ago and they tasted great. My Mexican-American friends at work gave them a positive thumbs up. How I did it: Preparing the smoker: I borrowed my neighbors Cajun Cooker II water smoker (borrowing is much better than buying). His unit has two grills, one near the top and one just above the water pan. I put 5 lbs. of self-lighting briquettes in the bottom, and set them on fire. I put 3 qts. of cold water in the water pan that sits above the charcoal pan. I bought a 3 lb. bag of mesquite wood chips and soaked them in water while the briquettes got going. Preparing the chilies: I picked them in my garden the morning of the smoking. About half of the chilies were red. I washed them and cut off the tops, at the calyx. I put about 2 lbs. of standard Jalapenos and TAM Jalapeno (50:50) about two peppers thick on the top shelf of the smoker. I prepared a second similar-sized batch of Jalapas and Fresno chilies for the second batch. The Smoking: When the briquettes got going, I started to put a few mesquite chips on the charcoal. About every 15 minutes I had to add more mesquite as the smoke would stop when the mesquite was consumed. I did the first batch of chilies for 3 1/5 hours and removed them. I added the second batch. Temperature in dome of smoker stayed around 170-180F. I put all the smoked chilies on two foil-lined cookie tray and put them in the oven set at the lowest setting. I left them in the oven to dry for about 24 hours. I tested the chilies until they were crisp and would break when I squeezed one. I let them cool and put them into my blender and chopped them to fine flakes/powder. Beware of the powder, it'll make you cough big time! I them blended them all together and was surprised how little I ended up with, about 3/4 qt. My powdered chipotles have a very rich Smokey flavor and are mildly hot. So far, I have used them on tacos and I tried them sprinkled on top of cream cheese spread on crackers. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster