Smoked Peppers

Have you ever seen those packets of dried peppers in the Latin / Hispanic section of the grocery store?  Have you wondered what they are and how they are made?  Well look no more!  Here is a simple do-it-yourself way to make these great tasting additions to sauces and other dishes.  It is also a great way to preserve peppers if you have a bonus crop like I expect this year.

Click here to learn what to do with dried peppers!

Ingredients

1. Fresh Chili Peppers!  Any kind you prefer - if you want to make a specialty pepper, smoked Jalapenos are called Chipotles, and smoked Poblanos are called Anchos.

2. Red wine vinegar (optional)

3. Olive oil (optional)

4. Your favorite herbs (optional)

5. Hickory (or similar) wood chips - soak them in water for at least an hour - overnight is better.

Equipment

1. "Smoker" (not your uncle who likes Kools) - there are several kinds; electric, charcoal, water smoker. etc.  If you don't have one, you can always use your barbecue - if its a charcoal burning one just throw the chips on the coals and close the lid.  If its gas, or electric, put the chips on an old cookie sheet or cake pan near the flame - when they get hot enough they will smoke.  Don't do this indoors!

2. Food dehydrator - if you don't have one you can use your oven at low heat - you want to dry them, not cook them.

CHECK OUT the custom electric smoker here

Preparation

• Get your smoker or barbecue going with a small fire - low heat.
• Place peppers on top rack of smoker or barbecue - you want indirect heat, you don't want to cook the peppers much. If you are using a barbecue with one rack put the coals to the sides and the peppers in the middle away from direct heat.
•       
• Toss the wood chips onto the coals and put the lid on.
• Smoke the peppers to taste - don't overheat them or they will get too mushy - a little cooking is pretty much unavoidable.  It doesn't take much time give them a smoky flavor.
• If you want to eat the peppers right away, go ahead...you can cook them longer if you like too.
• If you want to skin the peppers, finish them next to the flame until the skin burns up a little - it can then be pulled right off.

Drying

• You've got a few options here; you can dry them skinless, cut and cleaned of seeds and pulp or whole.  I like them whole, but seeding them makes them easier to work with later.  If you like heat, don't remove the pulpy ridges with the seeds - that's where the hot is!  They'll also dry a lot faster if they are cut or skinned.
• Another option, dip them in a mixture of vinegar, oil and herbs for a little extra taste.  Go VERY light with the oil... too much and it will go rancid during storage.
• Follow drying instructions with a dehydrator, or dry in the oven at the lowest heat.  If you plan on freezing the dried peppers you can leave a little moisture content.  If you plan on storing them in a jar or baggie you want them completely dried.  Do NOT store them in oil.  Oil is anaerobic and storage in oil can lead to infection by botulism.  This is the kind of "Botox" you don't want!
• That's it - could anything be more simple?

Click here to see what you can use these for.