Had some various peppers hanging out and decided to try something different with them from some of the other recipes here. My aim was to smoke then dry them until crispy to crush or blend in a coffee grinder for use as a hot spice for whatever.

I used Habanero, Jalapeno, and some local Yellow Hots (I don't know their real name but fairly hot and very tasty). Lopped off just a bit of the stem end, halfed each leaving the seads in, and seasoned lightly with Adobo Badia. Estimated 3 oz of Hickory at 225 for 2 hours would be plenty of smoke, it was. Took them out after the 2 hours and placed them in the dehydrator at 150, the highest it goes, and let them go until crispy. About 3 hours. I ate a couple of halfs to see how they are, smoky, hot, and just right for what I wanted. We've already used some for a salsa and I can't believe how the smoke changed the taste! GREAT, with a bit of a kick! This ground up fine will be an excellent addition for a hotter rub.

Any comments?

Bill

Sounds like it would be hard on the guts.

You asked for comments.

Not at all, they are quite tasty. Even better now that they're smoked. Not that hot if used sparingly. I like to "kick it up a notch" on anything from fried eggs to burros. Of course I've been eating Jalapenos since the 6th grade. I can still taste stuff too.

Smoked Jalapenos = Chipotles.

Sounds like it worked for you well, congrats.

You can smoke them the whole way in the smoker, don't need the dehydrator. Just open the door a couple of times to let the humidity out.

That's what I'm doing now Smokin' Growing japs to make chipotles. Gonna use Andi's method she posted way back when.

I have 5 plants Miracle Growed, and loading up with peppers. I just have to keep my garden partner from picking them all while they are still green!

Are chipotles only made from jalapeno peppers, or are they made with others, like bell or banana?

Would ya think the yellow peppers were hot banana peppers?

I was thinking of sweet bell peppers and sweet banana peppers.

quote:

Originally posted by GLH:
Are chipotles only made from jalapeno peppers, or are they made with others, like bell or banana?

While any pepper can be smoked, it is only the jalapeno that becomes the chipotle (or it is sometimes called chile ahumado)...other peppers go by different names when smoked..

Others

I have found the name of the yellow hots; Santa Fe Grande or Guero. They are a "common wax pepper that starts out yellow and turns thru orange to medium red. About the same size and shape as a Jalapeno, 2500-10,000 Scoville." They are very tasty and the oils seem to dissipate faster than Jalapenos which are also rated 2500-10,000 Scoville. A typical Habanero is rated 15,000 Scoville. I would guess the smoked/dried chilli above to be in the neighborhood of 8,000-11,000 Scoville. It seems everyone I have shared this with remarks at the smokey/pepper aroma as very good and they all seem to like the added taste and heat it gives food. I will do this again but, as SmokinOkie suggests, they'll stay in the smoker until done.

Find me some under 2500 Scoville, and I will grow a big crop of them next year!

GLH, I figured with the imported cold ones you'd appreciate a hot pepper. Here is an attached list of a lot of different peppers and their Schoville rating. There are a number of sites to purchase seads on a Google search. Enjoy.

PEPPER_LIST_2006.zip (51 Kb, 25 downloads) List of pepper types

Thanks, zonen. Anaheim and Ancho look good.

I like the taste, I do not like the assault on the digestive system!

Here is a good source of pepper seeds....
http://www.pepperjoe.com/cgi-bin/web_store/Library/web_...cart_id=8603077_8601

Has anyone ever smoked and or dried previously frozen peppers before?

If anyone is interested in chiles, I've had good luck buying from these folks:

http://www.dagiftbasket.com/store/catalog/default.php

Their fresh chile shipping season has ended, but they have ground chiles, frozen/roasted, and tons of related products (from New Mexico) -- red and green chiles, salsa, etc. The ground red chile peppers make a nice addition to rubs.

I smoke Habs all of the time for my grinder. Here is a link to some photos I posted on Roadfood:
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=15113