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Smoking Chillies

 
Edward Norton
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My main crop this year has been chillies. I have a small yard / garden at the house I rent, so everything is in containers. So far I have:

1) Chopped chillies and frozen
2) Brine pickled
3) Dried
4) Dried and ground to make chilli powder

What I would really like to do is create a smoked dried chilli like chipotle but  I didn't grow jalapeño. Has anyone tried this with other chillies?

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bruce Fine
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if you google " how to make chipotle" smoking and drying the peppers preserves them for long term storage. and a way to have a fantastic variation from fresh peppers.
 
Anne Miller
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Edward, I am under the impression that any chili or any pepper can be smoked.

Here are some threads that explain how to smoke peppers:

https://permies.com/t/58286/kitchen/Smok-Hot-Peppers-information-making#494697

https://permies.com/t/50360/Chili-harvest-questions-harvesting-seeking#503601

I hope these offers some assistance.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Tereza Okava
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I have bought smoked peppers besides chipotles- I want to say guajillos? They are just marvelous. I hope you get a great smoky harvest!

(we make our own chili crisp sauce, Lao Gan Ma type stuff, and those guiajillos are an important component, alongside the Chinese dried chilis I use. Highly recommended for that or red chili oil)
 
Edward Norton
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Thanks for the links Anne - just the reassurance I was looking for.  Bruce, I did do a bit of searching but I find google so broken these days and that's why I love this place because everyone is so helpful in providing real world experience rather than search engine, ad target content.

Thanks Tereza - I have a ton of Chinese Chillies - I grow them as ornamentals, the bushes are so pretty with so many different colours. I've made something similar to Lao Gan Ma in the past. I've recently discovered Gochuchang and will try and make my own version. I like my chilli sauces to have depth and complexity, not just heat.

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Judson Carroll
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Sure, I dry and smoke most any pepper if I have too much to use fresh and plenty already pickled.  I tie them by the stem on long strings, far enough apart so they do not touch, and hang them anywhere convenient in the house.  Jalapenos are actually the hardest to dry without molding.  So, regardless the variety, as they turn red or darken and are at least half dry, I put them on the smoker with some oak and hickory and give them a hot smoke.  That preserves the peppers perfectly, yielding a slightly chewy texture and bringing out the sweetness.  Then, I store them in lidded jars to keep the good, smoky scent.  

"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)

 
bruce Fine
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im sorry mr Norton , I actually did a bunch a bunch of searching and reading about smoking peppers a couple weeks ago and google got me to some excellent write ups. but I dont remember them verbatim so didn't even want to try. ive never done it ive only smoked fish and meats so didn't think it appropriate for me to tell you how its done.
 
Edward Norton
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No worries Bruce! I just get disheartened using google . . . I admire your ninja skills.

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Anne Miller
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Some of what I have read and it might have been in the links I posted, is to smoke the peppers before you dry them.

That might actually work to keep jalapenos from molding.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Judson Carroll
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Anne Miller wrote:Some of what I have read and it might have been in the links I posted, is to smoke the peppers before you dry them.

That might actually work to keep jalapenos from molding.



That is probably a good idea, especially for jalapenos.  I usually just pick a few each day as they are ripe though, and it is easier to dry them to varying degrees, then smoke them in one big batch.

"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)

 
Kate Muller
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This year I have been smoking jalapenos, serrano, beaver dam, and cayenne peppers.  The flavor is amazing and it is so easy to do.  

We have a pit barrel smoker. When we cook on it I prepare a couple of hanging baskets of hot peppers to go in the smoker after we are done cooking our meal on it.  It takes advantage of the charcoal burning down after the main cooking to smoke the peppers.  The peppers get smoked till the coals are completely spent and cold.  I don't worry if the peppers are fully dry or not because  I  finish drying the peppers  in my dehydrator immediately after they come out of the smoker.   I love finding  easy ways to take advantage of something that I used to view as waste.  

 
Edward Norton
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Chillies smoked, dried and now I have a jar of smoked paprika and Oddball points - Thank you Mike

Thanks for your help, smells amazing.





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Brooke Dryden
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Yes I smoke all chilies on my grill. Then sweat the skin off and peel. Then I make salsa with it and pressure can it 😃
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