Mike Bowers Homemade Chipotles

MIKE BOWERS HOMEMADE CHIPOTLES

1 Preparation Time :

Categories : Sides

Amount Measure Ingredient -- Preparation Method -- -- --

Jalapenos

I did some a couple of weeks ago, and it's worked

fine. I used a mixture of peach and hickory; I smoked

them for about 8-9 hours then let the fire go out. I

finished them in my dehydrator then next morning,

though I understand that fresh smoked jalapenos are

also good (ie, not smoked to complete dryness, and stored in the freezer). I've got a second batch that

I'll do this weekend using a different technique

1/lb at the farmer's

market!) suggested in the Chipotle Cookbook (think

that's the title). I've frozen a bag of jalapenos,

and will pull them out and smoke them - apparently

they collapse and carmelize more, giving a somewhat

sweeter, smokey taste. I just do it in a typical small

water smoker, but I've also smoked stuff in a Weber

(small fire on one side, pan of water under grill). I

forget the temperature I used (probably around 160F),

but if you're interested email me and I'll look it up.

They suggested that the chiles absorb all the smoke

they are going to in 4-6 hours. I also did some

serrano's and Fresno's at the same time.

Recipe By : Mike Bowers - - - - - - - - - - - - - - - - - -