Think outside the chipotle can--—make your own this season
Source: Chile Pepper Magazine, May 2008, page 16; Dr. Paul Bosland
One of the many reasons to love summer: The garden is producing chiles that can be picked and used fresh. But before plucking them all off the vine, think about leaving a few pods for making smoked chiles. (There will be plenty of time for the plant to grow more!) Let the pods stay on the plant and reach full maturity before you smoke them. By smoking your own chiles, you can ensure that the quality, flavor, and aroma will be infinitely better than the ones you can buy in the store, which have probably been sitting on the shelf for months.
The practice of smoking chiles dates back centuries, if not thousands of years. Indigenous peoples of the Americas smoked peppers because the thick, fleshy fruits were difficult to dry and prone to rot. Once they were smoked and dried, the chile peppers could be stored for a substantial period of time.
The most famous smoked chile pepper is the red, ripe jalapeno that becomes a chipotle when smoked. But don't limit yourself to jalapenos. Other chiles take smoke well, including habañeros, serranos, New Mexicans, and rocotos. Actually, you can smoke any pepper, from small chiltepins to large, sweet bell peppers. It is best to allow the chile pepper pods to fully mature, for a deeper, sweeter flavor. Mature pods have all the sugars that give chile peppers their wonderful flavor and aroma, and thus provide the best flavor for smoked peppers as well. Young, immature chiles, normally those that are green or light yellow when picked, do not have the complex flavors found in the ripe ones and can become bitter when smoked.
Peppers fresh from the garden make the best smoked chiles. Pick pods that are in good condition and free of blemishes, sunscald, and insect damage.
Thoroughly wash the chile pepper pods, and remove the stems. If a milder smoked chile is desired, cut the pod in half, and gently remove the seeds and the cross-wall membrane that holds the seeds. Of course, you can leave the seeds in and get a bit more kick out of the pepper.
Choosing a particularly flavorful wood is just as important as selecting the chiles. Fruitwoods are great, as are hickory, oak, mesquite, and pecan.
Start with a good, clean grill or smoker. Once you've cleaned the grill or smoker, place the chiles in a single layer on the rack. Start a small fire away from the chile peppers to create indirect heat -- it's the smoke that dries the chiles, not the heat of the fire. A cool, smoky fire that doesn't cook the chile peppers before they dry is best. As time goes on, add small amounts of wood to keep the temperature at about 180 degrees, but a range of 200 degrees to 300 degrees will work. Every time wood is added, move the chiles around. Keep the airflow low so the fire doesn't get too hot; continue smoking until the pods are dry.
When the pepper pods are done, they will be anywhere from light tan to dark reddish purple or black, depending on the pepper variety you used. The smoked pods will be lightweight and firm to the touch. This takes about six to eight hours in my kettle grill, and I check the fire every hour. It takes practice; so don't be discouraged if it doesn't work out the first time.
After removing the chile peppers from the smoker, place them on a rack to cool. Then transfer them to an airtight container to keep out moisture. Resealable zipper storage bags work well. The pods will last up to a couple of years if they're kept in a cool, dark place.
If smoked chile pepper pods are too smoky for your taste, the pods can be pre-dried in a food dehydrator or in a low oven first, and then smoked for the last hour or two.
Even if you don't consider yourself an accomplished home smoker, give smoked chiles a try. The process of smoking and drying chiles preserves the pods for future use and produces distinctive and flavorful aromas. Depending on the chile, the smoked version may be savory-sweet with chocolate and tobacco undertones, or tart with fruity notes. Ground into powder, smoked chiles add just the right amount of smoky heat and flavor to your barbecue sauces. The combination of smoke flavor and spicy heat makes an excellent rub for grilled meats or vegetables. So say yes to smoking, just this once.
Source: Chile Pepper Magazine, May 2008, page 16; Dr. Paul Bosland
One of the many reasons to love summer: The garden is producing chiles that can be picked and used fresh. But before plucking them all off the vine, think about leaving a few pods for making smoked chiles. (There will be plenty of time for the plant to grow more!) Let the pods stay on the plant and reach full maturity before you smoke them. By smoking your own chiles, you can ensure that the quality, flavor, and aroma will be infinitely better than the ones you can buy in the store, which have probably been sitting on the shelf for months.
The practice of smoking chiles dates back centuries, if not thousands of years. Indigenous peoples of the Americas smoked peppers because the thick, fleshy fruits were difficult to dry and prone to rot. Once they were smoked and dried, the chile peppers could be stored for a substantial period of time.
The most famous smoked chile pepper is the red, ripe jalapeno that becomes a chipotle when smoked. But don't limit yourself to jalapenos. Other chiles take smoke well, including habañeros, serranos, New Mexicans, and rocotos. Actually, you can smoke any pepper, from small chiltepins to large, sweet bell peppers. It is best to allow the chile pepper pods to fully mature, for a deeper, sweeter flavor. Mature pods have all the sugars that give chile peppers their wonderful flavor and aroma, and thus provide the best flavor for smoked peppers as well. Young, immature chiles, normally those that are green or light yellow when picked, do not have the complex flavors found in the ripe ones and can become bitter when smoked.
Peppers fresh from the garden make the best smoked chiles. Pick pods that are in good condition and free of blemishes, sunscald, and insect damage.
Thoroughly wash the chile pepper pods, and remove the stems. If a milder smoked chile is desired, cut the pod in half, and gently remove the seeds and the cross-wall membrane that holds the seeds. Of course, you can leave the seeds in and get a bit more kick out of the pepper.
Choosing a particularly flavorful wood is just as important as selecting the chiles. Fruitwoods are great, as are hickory, oak, mesquite, and pecan.
Start with a good, clean grill or smoker. Once you've cleaned the grill or smoker, place the chiles in a single layer on the rack. Start a small fire away from the chile peppers to create indirect heat -- it's the smoke that dries the chiles, not the heat of the fire. A cool, smoky fire that doesn't cook the chile peppers before they dry is best. As time goes on, add small amounts of wood to keep the temperature at about 180 degrees, but a range of 200 degrees to 300 degrees will work. Every time wood is added, move the chiles around. Keep the airflow low so the fire doesn't get too hot; continue smoking until the pods are dry.
When the pepper pods are done, they will be anywhere from light tan to dark reddish purple or black, depending on the pepper variety you used. The smoked pods will be lightweight and firm to the touch. This takes about six to eight hours in my kettle grill, and I check the fire every hour. It takes practice; so don't be discouraged if it doesn't work out the first time.
After removing the chile peppers from the smoker, place them on a rack to cool. Then transfer them to an airtight container to keep out moisture. Resealable zipper storage bags work well. The pods will last up to a couple of years if they're kept in a cool, dark place.
If smoked chile pepper pods are too smoky for your taste, the pods can be pre-dried in a food dehydrator or in a low oven first, and then smoked for the last hour or two.
Even if you don't consider yourself an accomplished home smoker, give smoked chiles a try. The process of smoking and drying chiles preserves the pods for future use and produces distinctive and flavorful aromas. Depending on the chile, the smoked version may be savory-sweet with chocolate and tobacco undertones, or tart with fruity notes. Ground into powder, smoked chiles add just the right amount of smoky heat and flavor to your barbecue sauces. The combination of smoke flavor and spicy heat makes an excellent rub for grilled meats or vegetables. So say yes to smoking, just this once.
