Smoked pepper questions.....

I made chipotle powder from a bunch of jalapeños. Used the amerique which is likely a moister environment. Smoked them for 24 hours at 200 or so with frequent opening of the door to dump moisture. Let them sit out on counter for a day after then put in a grinder. Don't let the powder float around when grinding!

Received, thanks!

I can't help you with the smoking of these peppers. I can tell you from experience that putting bone dry jalapenos in a blender to grind up is NOT a good idea. You can't get your finger off the pulse button fast enough not to end up with a gray powder that will spread around the house at the lightest breeze. My wife and dogs were not pleased with me.

I Cut the fresh peppers in half - to help absorb smoke, and promote drying. put them on frogmats. Smoke for 4-6 hrs at 225.

then drop heat to 160-175 overnight to dry out
after they are completely dried..
grind in coffee grinder (that is dedicated to pepper grinding) -- i do the grinding outside- as the dust that escapes can be a bit overwhelming ......