Chipotles (Smoked Jalapenos)

1. 1

   Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.

2. 2

   Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.

3. 3

   Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.

4. 4

   When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.

5. 5

   Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.

6. 6

   I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.

7. 7

   If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].

* Per serving · 4 servings · Values may vary.

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