Smoked Chilis (Chipotle)
Ripe red jalapeño chilis are hot-smoked and then fully dried to produce authentic chipotle chilis. This process gives the chilis a deep, smoky aroma with sweet fruitiness and moderate heat. The dried chipotles can be ground, pickled, or further processed into adobo sauce.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Wash the red jalapeños and pat dry. Remove any damaged or rotten spots. Leave the chilis whole or optionally halve them lengthwise for a more intense smoky flavor. Spread on a wire rack so they do not touch and air can circulate.
Smoking
4-6 hrs.Preheat the smoker to 75-85 °C and add pecan and mesquite wood chips. Place the chilis in the smoker and smoke continuously. The chilis will darken and wrinkle over time. Regularly add wood chips to ensure consistent smoke production.
Drying
4-6 hrs.After smoking, reduce temperature to 60-65 °C and continue drying the chilis until they are completely leathery-dry and rattle when shaken. The chilis should be flexible but no longer moist and should have lost at least 70% of their original weight.
Cooling and Storage
1 hr.Remove the chipotles from the smoker and let them cool completely and further dry at room temperature in a dry location. Then store in airtight jars at room temperature for up to 12 months or grind into chipotle powder.
Pro Tip
For a more intense smoky flavor, halve the chilis before smoking and leave the seeds in. Complete drying is crucial – residual moisture leads to mold growth. Store finished chipotles at less than 11% residual moisture in airtight jars for up to 12 months.
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