How to Smoke Chili Peppers (Recipe Method)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Dehydrating
8 hrs
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Servings
1
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Calories
373 kcal
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Course
Condiments
-
Cuisine
American
How to Smoke Chili Peppers (Recipe Method)
Description
How to Smoke Chili Peppers (Recipe Method) begins with selecting fresh chili peppers free of rot, washing, drying, and optionally coring or slicing them depending on the pepper thickness and desired smoke penetration. The preparation ensures the peppers are clean and ready for smoking.
The smoking involves setting a smoker or a grill equipped with a smoker box to 200 degrees Fahrenheit. Peppers are placed on a tray or foil to prevent falling through grates and smoked using wood chips such as maple. The process infuses smoky aromas while drying the peppers to a desirable texture.
This method yields about a quarter pound of dried smoked peppers suitable for use in sauces, spice blends, or cooking. Handling freshness and removing any decayed parts before smoking is important to ensure quality results.
Ingredients
- 1 pound chili peppers
Instructions
- First, wash and dry your chili peppers. Make sure they are free from dirt, and use only the freshest of peppers. If they show any signs of rot, toss them out.
- Next, slice the peppers in half and core them out, if desired. You don’t need to, though. I keep them intact as most of the heat is within the pepper innards. (Again, if you see any rot, toss them out. Also, if the peppers are thicker walled, you can slice them into quarters or rings, therefore increasing the surface area for the smoke to penetrate.)
- Next, prepare your smoker and heat it to 200 degrees F. Set the peppers on a tray or over aluminum foil so they don’t fall through your grates and set them into the smoker. You’ll need to follow your own smoker instructions for maintaining your overall temperatures.
- You can also use your grill with a smoker box, as long as you are able to maintain a constant temperature.
- Next, get your smoke going. There are many different wood options available to you. I prefer maple wood, though mesquite is a good choice, as is hickory. Here you should really experiment with wood of your choice, as each will impart a different smoky flavor. Use enough wood to smoke the peppers for 2-3 hours. You can use them as desired at this point. Or dry them.
- Finally, dry your smoked peppers in a dehydrator. A dehydrator is the most efficient way to completely dry chili peppers. Transfer the smoked peppers to your dehydrator trays and dehydrate them at 125 degrees F for about 8-10 hours, or until they are completely dried through.
- At this point, you can store the pods in sealable containers and use them as needed.
Notes
- Use only fresh chili peppers without signs of rot to ensure quality.
- Slicing peppers can increase surface area exposure to smoke but is optional depending on preference.
- Maintain consistent 200°F temperature in the smoker or grill with a smoker box for even smoking.
- This method yields approximately 1/4 pound of dried smoked peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 79g | 26% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 98mg | 4% |
| Fiber | 32g | 128% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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