Chipotle Peppers

[Hunter333]

I would like to make some hot sauce and was thinking about using chipotle peppers. I believe that these peppers are smoked jalapenos? Do I want to cold smoke them? Or is right in the heat of the smoker ok? How do I know when they are done? Any help would be greatly appreciated!!

[YPSIFLY]

I roast them. Try putting them directly on one of your burners. Let them get good and black all over. Then let them cool and remove the the burnt outer skin, it should peel right off with no problem.

The result is a slimy, but very tasty pepper that can be used a number of ways.

[STEINFISHSKI]

....MMMMMMM CHIPOTLE. http://www.gourmetsleuth.com/chipotle.htm

[ice fishin nut]

I do kinda as Ypsi does, except that I roast them to remove the skins as I am preparing my fire for the smoker. While the wood (hickory is my choice)is soaking, get your charcoal going and hold the peppers by the stem with tongs over the fire. Get the peppers good and charred, and the skins will slip right off when cool. Then I normally smoke them whole for about 2 hours over a somewhat cool fire,,,,, you want more smoke than heat. The link that Stein provided says to smoke them till they are dry, I prefer a somewhat moist pepper as you can use them for a variety of dishes verses having to rehydrate and getting a somewhat mushy pepper. Experiment and see what works best for you, but make sure to give us updates as to your resluts!!!!!:D

[Labrat]

If you don't want to smoke your peppers yourself you can buy the canned ones at Meijers. They are San Marcos brand. I made the mistake of buying them when I was in Fort Worth earlier this year and later found them here at the Midland Meijers. They come in a good sauce. I chop them up and and use them in spaghetti sauce. The heat is factor is pretty intense. They have a good smokey flavor. There is another brand out there somewhere that has a more intense smokey but less heat but they are good, they are in a shorter can about the size of a small cat food can. They don't have a sauce though.

If you do smoke your own jalapenos, use more smoke than heat. You do want to peel the skin off the pepper after it turns brownish/black. You will get a stronger smoke flavor if you smoke them a little longer without the skin and no direct heat. This where you need to use a smoker that has a firebox on the side.

I don't have the cookbook now, it is loaned out, but a good book on smoking stuff is "Smoke and Spice".

Experiment until you find what is right for you.

[Hunter333]

BUY peppers at a store? That is a sin isnt it? :) I have many peppers growing right now: habanero, cayenne, jalapeno, tabasco, bell, red chili, carribean red hot, hungarian, etc. I am hoping to learn how to take care of them over time so as to be able to use them versus buying some at the store. Good Lord I have a lot of learning/reading to do! Thanks for the ideas all!!

[YPSIFLY]

Wow, you grow just about all the same ones I do!

I have one Tobasco plant this year and so far it looks to be one of the better producers. One of my Giant Thais is doing a little better.

Do you order your seeds through the mail, or do you pick them up at a store? I have been ordering mostly from Park:

http://www.parkseed.com/webapp/wcs/stores/servlet/StoreCatalogDisplay?catalogId=10066&storeId=10101&langId=-1&mainPage=page1

[Hunter333]

YPSI, I get the seedlings at the local farmers market. $for 4 plants isnt too bad. Dont have the room to grow them from scratch.

[Hunter333]

Forgot to ask..... YPSI or anyone, did I pick these Tabasco peppers too soon, too late, or at the right time? I have never grown this type of pepper before. what can I do with them now? Dry, freeze, etc? Whats up with the little orange one?Thanks for the help!
Pepper pics in my gallery below
http://www.michigan-sportsman.com/photopost/showphoto.php?photo=10794

http://www.michigan-sportsman.com/photopost/showphoto.php?photo=10793&password=&sort=1&size=medium&cat=539&page=

[YPSIFLY]

IMO, unless you like them mild, you picked them too soon. They also have a more distinctive flavor when left to ripen more.

I have dried a few before. I cut a slit down the side and string them up with a needle and thread and then let hang in the kitchen until dry. Make sure you put them in a warm spot where plenty of air circulates. I hang mine on the wall behind the stove.

The little orange one might have started drying out due to a cut or a bug. Drying prematurely can cause peppers to "ripen" a little faster than the others.

[Hunter333]

What color and or size should they be when I pick them? There are a lot more that I dont want to pick too soon. I took a taste of one last night and yow it was hot!! I have a dehydrator that I may dry them in, not sure yet. Thanks for the help!

[STEINFISHSKI]

Hunter, I used to dry my red chili's and cayenne for powdering. I placed them between screens in a single layer for drying. Then into the food chopper and used.

The hungarians and jalapenos are great sliced and put in a hot pack. 1/2 water, 1/2 vinegar, and salt. Bring solution to boil and pour over sliced peppers and cap in large jar. Once cooled it must be refrigerated and peppers are crisp. If you can them they will be softer, but keep much longer. Also chop some up with chopped tomato and onion and saute until firm and cook in scrambled eggs. Mmmmm.

The remainder of peppers each year I made a pickapepper sauce. Pick all remaining peppers before first frost. Chop them all up and cover with 1/2 vinigar, 1/2 water and salt. Bring to boil and simmer keeping liquid above peppers. (open windows and evacuate house!) Then strain solids and place liquid in old cleaned MT hotsauce jars. I printed my own labels and named it Ass-On-Fire hot sauce.:D Wish I had some left as it went real quick. Man I need a garden!

[Hunter333]

Thanks Tim, will try all of the above. I have some habeneros, serrano, and one other that I will be looking to use too. The cayenne and super chili have been getting put into the dehydrator. Tim, let me know if you want some dried or not peppers, I would be happy to mail some to ya! Better yet, I could trade some for a little fish or a fishing outing :) My new fly fishing outfir should be good to go by this weekend :) :)

[Hunter333]

Hey Tim, how long is the refridgerated sauce good for? Also, how long do the boiled ones last if kept in fridge? I really need to learn how to can things! Oh yah, one more thing to try and figure out :)

[STEINFISHSKI]

The pickapepper sauce should never go bad. The hot pack should not go bad either, but for storage you are supposed to boil 1/2 hour but then the peppers get mushy. Use canning jars and even the hot pack will seal the jars.

Next thing you'll be canning asparagus, salmon, and tomatos.:)

[Hunter333]

Thanks for the help Tim! As for canning asparagus...NOT A CHANCE! I hate that stuff in any form :)