Smoked, Roasted and Preserved Jalapenos
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 45 mins
-
Servings
24
-
Calories
19 kcal
-
Course
Condiments
-
Cuisine
Mexican
Smoked, Roasted and Preserved Jalapenos
Description
Starting with fresh jalapeños coated in olive oil, the peppers are blistered over direct high heat until the skins char and blister, which adds a roasted flavor. The peppers are then placed in a sealed environment to steam, facilitating easy removal of the skins without rinsing that would dilute flavor. Once peeled, stems and seeds are removed to reduce heat and bitterness. The cleaned jalapeños are then smoked on a grate starting from cold and gradually heated to between 200°F and 225°F for 1 to 3 hours; this step imparts deep smokiness and softens the peppers. Finally, the jalapeños are packed into jars with salt, cider vinegar, and olive oil to preserve them, maintaining their spiciness and smoky complexity. The recipe produces about four pints and suggests wearing gloves when handling due to capsaicin oils.
Ingredients
- 2 pounds jalapeños
- olive oil plus more to fill jars, to coat them
- salt
- 2 cups cider vinegar
Instructions
- Coat the jalapenos in some olive oil and grill them over very high heat until the skins blister and char. Alternately, you can do this over the burners of a gas stove. When the skins are charred, put the jalapenos in a paper bag or large bowl and cover it. You want the jalapenos to steam for 30 minutes.
- Put on rubber gloves if you have them. I am largely immune to the effects of chile oil on my hands, but dealing with so many chiles affected even me. So my advice is to wear gloves. Rub the skins off the jalapenos near the sink. Don't rinse the chiles, as this removes a lot of flavor. Just rinse your gloved hand from time to time to get stray bits of chile skin off them. When you're done, remove the stems and seeds from the jalapenos.
- Arrange the jalapenos on the grate of your smoker. Start with the smoker cold, and bring the temperature up gradually to between 200°F and 225°F, for a total time of 1 to 3 hours, depending on how smoky you want them. I smoke for 2 hours, with the last hour being around 200°F. Once this step is done, the jalapenos can be kept in a jar in the fridge for 2 weeks or so.
- To preserve them longer, pour the vinegar into a rimmed baking sheet and lay the jalapenos inside to coat them. Leave them there for 5 minutes. Set another baking sheet out and move the jalapenos to it. Sprinkle the chiles with salt.
- Pour a little olive oil into a clean Mason jar. Pack the jalapenos into the jar, covering them with more olive oil. Leave no air pockets. I find that using a chopstick to poke around releases any trapped air bubbles. Cover the jalapenos with 1/2 inch of olive oil and close the lid. They will keep in the fridge for a solid 6 months, and I've used them after a year and they were OK.
Notes
- This recipe yields approximately four pints of preserved jalapeños.
- Gloves are highly recommended when handling jalapeños to protect skin from irritation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Calories | 19kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 54mg | 60% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
