How to Make Dried Chipotle Chiles
User Reviews
5
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Prep Time
3 hrs
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Cook Time
10 hrs
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Total Time
13 hrs
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Servings
10
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Calories
8 kcal
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Course
Condiments
How to Make Dried Chipotle Chiles
Description
The recipe involves preparing red jalapeños by washing, drying, and slicing them lengthwise, then arranging in a smoker heated to 200°F. Traditional woods like pecan or milder options such as apple are used for smoke flavor over a 3-hour period. Post-smoking, the peppers are either fully dried using a dehydrator or an oven at low temperatures for 10+ hours to ensure preservation.
Once dried, the chipotle chiles can be stored in airtight containers or ground into powder. An alternate use is to immerse freshly smoked jalapeños into adobo sauce without additional drying, simmering the mixture before refrigeration. This provides versatility for culinary applications ranging from rubs to sauces.
The smoky, spicy character of the chipotle is developed through the carefully controlled smoking and drying steps, helping maintain the pepper's aroma and heat.
Ingredients
- 20 jalapeños (red preferred)
Instructions
- Set smoker temperature to 200°F.
- For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly.
- Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.
- Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.
- Using a dehydrator works best (125-135°F), but 10+ hours in an oven set at its lowest temperature, or 170-200°F depending on your oven (convection), will do (See Note 1). Store in an airtight container or grind for chipotle powder.
Notes
- Choose red jalapeños, preferably 6 inches or longer, to achieve traditional chipotle size and flavor.
- Oven drying times vary; smaller peppers take 4-6 hours, larger ones up to 10 hours depending on thickness and temperature.
- Storing smoked peppers in adobo sauce requires simmering the smoked peppers in the sauce before cooling and refrigeration.
- Use a mild wood like pecan, apple, or cherry for authentic smoky flavor; hickory or oak are acceptable alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 8 kcal
% Daily Value*
| Calories | 8kcal | 0% |
| Carbohydrates | 1g | 0% |
| Potassium | 69mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 33.2mg | 37% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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