Chipotles Smoked Jalapenos Recette

Elevate your cooking with homemade chipotle peppers! This recipe unlocks the smoky, spicy magic of chipotles, perfect for adding depth to your favorite dishes. We've been using this method for years, smoking both ripe and green jalapeños (or even cowhorns!) for unique flavor profiles. Using a cold smoker or side smoker ensures the peppers are smoked, not cooked, resulting in intensely flavorful chipotles. Learn how to easily transform fresh peppers into smoky chipotle goodness – a trendy ingredient made effortlessly at home! This recipe yields approximately 2 pounds of chipotles, but you can easily scale it up or down.

Préparation 15 min

Cuisson 250 min

Calories 544.8 kcal

Protéines 49g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chipotles Smoked Jalapenos

Jalapenos
1/4 cup wood chips (hickory, mesquite, or applewood – adjust amount as needed)

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Comment préparer Chipotles Smoked Jalapenos

Prepare your smoker: Use a cold smoker or side smoker to maintain a low temperature (around 100-150°F) throughout the smoking process.
Prepare the peppers: Wash and thoroughly dry 2 pounds of jalapeños (or a mix of jalapeños and other fleshy peppers like cowhorns). You can use a mix of ripe red and green peppers for varied flavor.
Start smoking: Add 1/4 cup of wood chips (such as hickory, mesquite, or applewood) to your smoker, following the manufacturer's instructions to ignite them. Adjust the amount of chips as needed to maintain a consistent smoke.
Smoke the peppers: Place the peppers directly on the smoker racks, ensuring they're not overcrowded. Smoke for approximately 4 hours or until the peppers are deeply colored and slightly shriveled. Smaller peppers and ripe peppers will smoke faster.
Cool and store: Once smoked, allow the peppers to cool completely. Store the chipotles in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.
Enjoy! Use your homemade chipotles to add a smoky kick to salsas, chili, BBQ sauce, rubs, or any dish that craves a depth of flavor.