How to Make Dried Chipotle Chiles
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.
Prep Time3 hrs
Cook Time10 hrs
Total Time13 hrs
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. Use whole or cut the stems off the jalapeños and 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.
Using a dehydrator works best, but 10 hours in an oven set at it's lowest temperature, or 200°F, will do. Store in an airtight container or grind for chipotle powder.
If you want to store the smoked peppers in adobo sauce...
I take them straight from the smoker and add the freshly smoked peppers directly to the adobo sauce, skipping the other 10 hour drying process. Simmer for another 20 minutes. Let cool completely and store all in an airtight container in the refrigerator.
To learn How to Make Adobo Sauce, see this recipe.
Calories: 8kcal | Carbohydrates: 1g | Potassium: 69mg | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 33.2mg | Calcium: 3mg | Iron: 0.1mg