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UPDATED Pictures: Love the Fall: Making Smoked Red Jalapenos - Chipotle

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(Date of Original Post - 11/12/13)

Back in October from original post:

Nothing beats a bright sunny 75 degree autumn day, with a load of red jalapenos on the grill getting smoked and dried in preparation for some Chipotle Hot Sauce.

Picked and prepped them up early this afternoon, Just started smoking them about an hour ago, with some seasoned white oak, (which just happens to be sitting in one of my gold panning pans lol) smoldering on its own to create just enough heat.

We'll have to keep that going all night and through tomorrow to smoke and dry them, so it's going to be a project tonight setting the alarm each hour or so to go check on them and add wood chunks. This is the first load of probably a few as they ripen.

Spent all morning cutting green chilis (serrannos) into rings to par-boil and freeze, which in my case is 7, one inch or so thick, one gallon vac bags to get me through winter. Lol That's all done and put in the freezer now.

Have to par-boil and freeze about 25 green peppers yet today for winter cooking, but may do that tomorrow. Haven't decided yet.

For now it's enjoying the afternoon autumn air, the sun, the smoker, and some cold ones while the jalapenos smoke away, while my hands, face, and eyelids remain on fire from the hot pepper juice soaked into them. But at least "It's a dry heat."

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Update, November - 11/15/13:

Well, it's finally done. Took almost a week to get the jalapenos smoked and dried between having time to complete them for 48 hours total of smoking and drying. A month more of numerous steps such as collecting cayennes from the garden, herbs, etc., to grind and add to the Chipotle Peppers (smoked red jalapenos done back in October), and then refrigerating that for a while when I finally added the rest, and finally finding the time to cook it all down again, puree it, put it all together as a sauce. Adding the final touches of salt and vinegar, and then bottling it.

I wound up changing back to mesquite wood half way through. The white oak suggestion I had read, sucked. White oak is excellent for steaks now and then but for chipotle, it just has to be mesquite for the right flavor.

I must say it came out absolutely excellent for not fermenting it for a few months this time, which is usually the normal hot sauce practice here. Nice smoked chipotle flavor, great garlic savor, sweet without adding sugar, and good and hot.

Looking forward to some burritos and chili now that it's getting cold and heading into winter. Was awesome with the ham leftovers from yesterday.

New Pics (Updated):

Enjoy: (click Next to see pics)

For those that remember the wine project: http://www.dailypaul.com/... , now that fermentation has slowed almost to a halt, hopefully this weekend, I'll find the time to rack it for the first time.

Wine Update, November - 11/15/13:

The wine has been racked once, and is sitting. (Definitely had a few tastes already - definitely good.) Aging and clarifying. We will be racking it again in a few weeks and adding some charred white oak to add barrel flavor.

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I bet there is no comparison to your chipotle

and the chemically derived store bought brands, must be a satisfying feeling. Nice Sam's club grill btw.

bigmikedude's picture

Funny you say that, because as good as it is,

it is indeed completely different from store bought chipotle. They must use dried chipotle powders or something most often. Maybe even liquid smoke or something too. You can taste the chipotle flavor in mine no doubt, it is similar to what you buy that is likely commercially made via mass production, but it is definitely different when you actually really dry the red jalapenos yourself while smoking them.

And that grill, I've had that beast for over ten years now. It's getting harder to get parts for them now though. I may convert it into a charcoal /wood fired grill at some point, and then maybe even incorporate it into an island in the kitchen, with a huge commercial hood above it through the ceiling. What better than wood cooked steaks in the kitchen in the midst of winter?

I've even got a few griddle plates for it, and a couple of the rectangular cast iron pans with lids that I bought for it. So you can do about anything on it. Would be great converted into a wood grill.

Well if you could ramp it up while maintaining its integrity I'd

bet brother mike would give you a sweet deal on advertising here on the DP and I would be one of the first customers. I even have your first campaign slogan, "Big Mike's Chipolte Sauce 'Tastes like liberty should!'" But then again I do not know what regulations they might impose on something like this, you might have to bastardize it to satisfy them.

In that case all I can say is it sucks not being your neighbor.

MIKE! Those tongue-fires need a matching logo on them bottles!

"Big Mike's Hot Special" or somethin' with a nice logo to go along with it .D

pardon, had to wipe off the slobber; literal salivation, just looking at those photos, like some phantom hot-sauce response.

yum, yum, yum!

still, the sides of those beautiful bottles look so lonely...

hope you sell some, locally or, should auction some off for your site (if you have one) or any future DailyPaul fund drive.0)

Predictions in due Time...
http://www.youtube.com/watch?v=zGDisyWkIBM

"Let it not be said that no one cared, that no one objected once it's realized that our liberties and wealth are in jeopardy." - Dr. Ronald Ernest Paul

bigmikedude's picture

Thanks AnCap, Here's a pic of an older one from 2012:

The label says:

The hottest thing since the forefathers...

Ron Paul 2012!
Hot Sauce

...Really burns the establishment's ass.

OMG! Now that, is Money, Baby!

"Really burns the establishment's ass." - - How absolutely perrrrrrrrfect!

Can't wait to see this year's label!

You so money baby, and you don't even know it! .D

http://youtu.be/oFATAg2LZ3Q
Swingers - "Money" Compilation
Dylan95P
Published on Apr 14, 2013

Predictions in due Time...
http://www.youtube.com/watch?v=zGDisyWkIBM

"Let it not be said that no one cared, that no one objected once it's realized that our liberties and wealth are in jeopardy." - Dr. Ronald Ernest Paul

aw; this is wonderful--

we got a good jalapeno crop, too; we throw them in everything--

:)

Tomatoes were a bust, though--

it's hard to be awake; it's easier to dream--

egapele's picture

Impressed with your pumpkin harvest last year

hope you fare well this year again.

Me? Not so well, again.

bigmikedude's picture

Don't feel bad egapele

we had so much rain this year, almost double the normal yearly average as of July, that my pumpkin patch was dead two and a half weeks after I put them in from too much water, soaked wet packed soil, and humidity.

As of July 30 it had rained 135 out of 210 days already by then.

We had almost 80" of rain this year by the end of July. 45" - 50" is normal in an entire year here. The last month or so has finally dried up more like normal, but the rainfall here this year was insane. Unheard of. 1-3" per rainfall, sometimes for days on end. One daily deluge period lasted about 4 weeks. Cloudy with at least one massive 1" or more couple hour downpour every day.

Never witnessed anything like this year in my entire lifetime. Neither has anyone around here.

One rainfall went for 3 consecutive days, non-stop, in pounding downpour deluge mode.

So gardens, even including mine, didn't fare too well at all this year for anyone. Fungus, leaf spot, molds, mildews, and keeping up with weeds was impossible. It was always raining, or going to rain by noon the next day, which made tilling pointless. It was either too wet, or if you could till, the weed roots would just re-sprout a day later as soon as it rained instead of drying out and dying.

I'm just scrounging whatever survived trying to get at least something out of it this year.

The soil sagged so tight from all the rain, I couldn't even dig out my potatoes this year. It's like digging in virgin never dug clay.

It's going to take an entire winter of adding and tilling pick up loads of leaves and organics back into it to fluff it back up again.

If next year starts out like this year, I won't even bother with a garden for the year. It's going to take two seasons to eliminate all of the two foot tall nasty crab grass that is seeding itself right now in there.

Not a jalapeno person, but...

...I can certainly appreciate the sweet woodsy smell of a fall fire, along with a couple of long sticks and a bag of marshmallows. :P

bigmikedude's picture

I smell like a campfire right now.

Yesterday and all day today maintaining the coals every 30 minutes or so, and these things aren't even close to done. Going to have to refrigerate them and continue the smoking tomorrow afternoon I guess and throughout the week.

Only have a little over 24 hours into them, and it takes about 48 hours or more to get them dark red brown. : /

That, and I tried some internet self-proclaimed gourmet flake's advice and used white oak, a lighter smoke flavor wood instead of mesquite. Screw that, I'll be picking up a few bags of mesquite tomorrow and finishing them right. Lol

I want Man chipotle with some thick home-smoked real southwest flavor for a big grease dripping, untrimmed, 2 inch thick, fat-laden grilled rare steak, not Queen Elizabeth's Tea-Sipping Grand Ball, non-offending, wuss smoke, royalty dainty, pretend chipotle for cream filled truffles and crumpets. Lol

Lol

I know you're holding that mouse with your pinky extended. Don't try to deny it. :D

.

http://youtu.be/RlIHDauX3ao

"Endless money forms the sinews of war." - Cicero, www.freedomshift.blogspot.com

bigmikedude's picture

My wife mentioned

that south park episode when I started this project. She watches it in the background for noise when she knits sometimes. I almost posted it on the thread, but when I found it, I thought they went a tad too twisted with the blood thing. She didn't mention that, she was just making light of the underwear "Chipotleaway". Lol

I

immediately thought of it as soon as I saw chipolte.

"Endless money forms the sinews of war." - Cicero, www.freedomshift.blogspot.com

Reminds me of Homer's Guatemalan Insanity Pepper

Mod edit: embed tech issue.

I love it when a non-political thread makes it to the top

especially if it has to do with food!

“With laws shall our land be built up, but with lawlessness laid waste.”
-Njal Thorgeirsson

BMWJIM's picture

I Love it Mike. It looks wonderful. Started tonight making

what I will call GHOST ANDOUILLIE sausage. Ground the Bhut Jaloki peppers from my garden (dehydrated) into a powder this afternoon and mixed it with my base seasoning. Just coated the boston butt pork roast cubed and put in the fridge.

Tomorrow I will coarse grind the meat and seasoning and let sit one more night in the fridge. Then I will stuff into hog casings and smoke in an underground smoke pit I will dig in the morning. This is going to be a very spicy but sweet pecan smoked andouille (had to cut down a pecan tree last week . It was shading my garden too much, LOL!).

The beautiful thing of all, EVERYTHING is from my garden.

For tomorrow, Susan and I will have a boston butt deboned and sliced into four sections. None completely seperated. Will look like a fat book not opened. Seasoned with Benoit's seasoning and marinated overnight. In the morning I will fix 2 cups of italian bread crumbs with Parmasian(?) and romano cheese topped with onions and garlic, basil, oregano. White pepper, my Thai seasoning and salt.

I will lay this mixture between the folds I created in the pork roast. I will sew it up with non-waxed dental floss. Fry the roast in a little bacon grease in the cast iron pot until it is browned and crispy all around. Then I will pour in a couple cups of water,one cup of red wine and let simmer.

Then prepare a small roux and stir into the broth created in the pot. When you get the desired thickness, cover and let simmer for about 6 hours.

Serve over a bed of brown rice, with a sprig of fresh basil and a loaf of homemade bread.

Let me know how you like it.Lol! I, like you, love the fall. Doing all of the above, I will spend time sipping a little wine under the oak tree while enjoying the view of the bayou. Forgetting the BS this world throws at us, it is NECESSARY to stop and enjoy life.

I am so happy many of you on the DP realize this.

Michael, Please get in touch with me. I have a little seasoning gift to send you and your lovely wife.

Jim

1976-1982 USMC, Having my hands in the soil keeps me from soiling my hands on useless politicians.

Itsa very nice!

Love it. I need to get me a jalapeno bush given how much I eat them. I keep a running vinegar batch that I constantly add peppers/carrots/other vegetables too.
Those pureed chipolatas make a great sauce with some other ingredients. One thing I've learned is don't try this inside the house. It will leave you crying. Especially the habeneros.
In my younger/naive years I cleaned a bunch of jalapenos with no gloves. I scrubbed my hands/fingernails completely. Later that evening I was getting a bit frisky with my wife. She said "It's getting hot". I replied in my best Austin Powers voice "Yea baby". She then replied "No...it's getting hot!". I replied again even more excited..."Yeeeeeah baby". I finally got the clue when she grabbed a piece of ice out of my ice water to cool it down. I told her what happened and thought she was going to kill me but we had a good laugh. What a way to ruin the moment.
A lesson for ya. :o)

Michael Nystrom's picture

'Enjoying some cold ones'

Sounds like the best part!

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bigmikedude's picture

yp

its th bst. tostyd one fer you too my friemb. To Misterchewsettes.

I dnt drik beer ofan, but wen i do, i prefer smoked chilis on mine and the botls in ur yard.

fyi you 'can't' send ackyhol in the mail...

but you can send froot juice.

:)

"Damn the pandas, full steam ahead"

-Admiral David Farragut

borborygmus!

Making my stomach rumble just looking at those.. num num

Michael Nystrom's picture

Awesome!

Mike, I always enjoy the stories and the pictures. You're like a real mountain man. So talented.

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I've got a bunch of peppers

I've got a bunch of peppers coming out now.... this is a great idea =)

- Grow Mushrooms at Home
http://subfarms.com

bigmikedude's picture

Lots of info online.

Keep a low temp, maybe 130 - 160, smouldering coals, (its always going to move around on you a bit until you get the coals going steady), about 48 hours to complete dry. (you can always finish the drying in an oven if you have to cut the smoking short.)

Do you have a food-preparer's permit?

A double sink? Fire extinguisher? Ventillation system? Emergency escape route? MSDS sheets? Gloves, eye, and ear protection? Eye wash station?

"Damn the pandas, full steam ahead"

-Admiral David Farragut

bigmikedude's picture

Lol. Wait.

Let me check deep in my ass.

Forgot to add - Carbon monoxide detector...

barometer...

"Damn the pandas, full steam ahead"

-Admiral David Farragut

Michael Nystrom's picture

Liquor license for those cold ones

?

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