UPDATED Pictures: Love the Fall: Making Smoked Red Jalapenos - ChipotleSubmitted by bigmikedude on Fri, 11/15/2013 - 20:38
(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."
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.