Food recipes
Chipotles (Smoked Jalapenos)
Chipotles (Smoked Jalapenos) Ingredients: peppers, jalapeno, raw nuts, pecans Directions: Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible. Stem you...
Chipotles (Smoked Jalapenos)
Ingredients:
peppers, jalapeno, raw
nuts, pecans
Directions:
Fire up any kind of smoker: dry, water, electric, side or stovetop.
Keep heat very low, under 230 degrees if possible.
Stem your peppers, but don't seed them.
Place peppers in a single layer on the grate.
Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke.
Keep the smoke as dense as possible, while keeping a very close eye on the heat.
When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low.
The process will take a lot longer but you won't cook your peppers.
Check them every hour or so.
They're ready when they have shrivelled up and look like dark leather.
I just put mine in a canning jar, put on the lid and keep them in the cupboard.
They keep nearly forever, if they are smoked through.
Ingredients:
peppers, jalapeno, raw
nuts, pecans
Directions:
Fire up any kind of smoker: dry, water, electric, side or stovetop.
Keep heat very low, under 230 degrees if possible.
Stem your peppers, but don't seed them.
Place peppers in a single layer on the grate.
Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke.
Keep the smoke as dense as possible, while keeping a very close eye on the heat.
When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low.
The process will take a lot longer but you won't cook your peppers.
Check them every hour or so.
They're ready when they have shrivelled up and look like dark leather.
I just put mine in a canning jar, put on the lid and keep them in the cupboard.
They keep nearly forever, if they are smoked through.