INGREDIENTS

INSTRUCTIONS

It is possible to make chipotle in the backyard with a meat smoker or a
Weber-type barbecue with a lid. The grill should be washed to remove any
meat particles because any odor in the barbecue will give the chile an
undesirable flavor. Ideally, the smoker or barbecue should be new and
dedicated only to smoking chiles.
The quantity of homemade chipotle will depend upon the maturity and quality
of the pods, the moisture of the pods, the temperature of the smoke drying
the pods, and the amount of time the peppers are exposed to the smoke and
heat. The aroma of the wood smoke will flavor the jalapenos, so carefully
choose what is burned.
Branches from fruit trees, or other hardwoods such as hickory, oak, and
pecan, work superbly. Pecan is used extensively in parts of Mexico and in
southern New Mexico to flavor chipotle. Do not be afraid to experiment with
different woods.
The difference between the fresh weight of the fruits and the finished
product is about ten to one, so it takes ten pounds of fresh jalapenos to
produce approximately one pound of chipotles. A pound of chipotles goes a
long way, as a single pod is usually enough to flavor a dish.
First, wash all the pods and discard any that have insect damage, bruises
or are soft. Remove the stems from the pods before placing the peppers in a
single layer on the grill rack. Start two small fires on each side of the
grill with charcoal briquettes. Keep the fires small and never directly
expose the pods to the fire so they won't dry unevenly or burn. The
intention is to dry the pods slowly while flavoring them with smoke.
Soak the wood in water before placing it on the coals so the wood will burn
slower and create more smoke. The barbecue vents should be opened only
partially to allow a small amount of air to enter the barbecue, thus
preventing the fires from burning too fast and creating too much heat.
Check the pods and the fires hourly and move the pods around, always
keeping them away from the fires. It may take up to forty-eight hours to
dry the pods completely. The pods will be hard, light in weight, and brown
in color when dried. If necessary, let the fires burn through the night.
After the pods have dried, remove them from the grill and let them cool. To
preserve their flavor, place them in a sip-lock bag. It is best to store
them in a cool and dry location. If humidity is kept out of the bags, the
chipotles will last for twelve to twenty-four months.
Paul W. Bosland New Mexico State University
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Aug 29,
1998, converted by MM_Buster v2.0l.

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