Did you know that smoked chipotle peppers are actually smoked jalapenos? These smoked and dried peppers greatly enhance flavor to many meals.
Smoked peppers have a distinct taste. Their smoky hot flavor makes them delicious in salsas and so many more dishes.
When my son, Patrick, knows I’m making something spicy, he perks up! He’s been that way since he was a teenager. Anything spicy will do. But smoked Chipotle peppers? Well, in his eyes, they’re really something special! The combination of spice and smoke is what does it. While I make them, he hovers over me. It’s kind of annoying, but kind of cute at the same time. Do you know what I mean?
Smoked Chipotle Peppers
This smoked Jalapenos recipe was inspired by may attempts at trying to track down smoked Chipotle peppers. Finding these flavorful peppers was not easy, and I grew tired of looking for them. So, I decided to heck with it. I’ll make my own, and to my surprise, they were easier to make that I thought!
How To Smoke Jalapeno Peppers
Only ONE ingredient is required to make smoked Chipotle peppers! The peppers themselves! A quick budget-friendly trip to the grocery and you’re ready to rock and roll!
- red or green jalapenos
See the recipe card below for quantities.
Instructions
Just three simple steps is all it takes to make Smoked Jalapeno peppers.
Step 1: Preheat the smoker
Preheat the smoker to 220 degrees.
Step 2: Prepare the jalapenos
Stem the peppers, but don’t seed them. Place peppers in a single layer on the grate.
Step 3: Smoke the peppers
Keep the smoke as dense as possible, and keep a very close eye on the heat. Check them every hour or so. They’re ready when they have shriveled up and look like dark leather. Peppers take four hours to smoke.
Hint: no need for a pan when smoking these peppers; just place them straight on the grill grate.
Variations
Want to personalize this smoked jalapenos recipe? Here are a couple of my tried and true tips for changing up this recipe.
- Pickled – use picked jalapenos for a distinct pickled taste.
- Don’t want charred? – place peppers in a foil pan and coat with olive oil, salt and pepper.
If you love recipes like this, you might also enjoy this smoked onions recipe.
Equipment
All you need is a smoker and pellets for the smoker. With these two kitchen tools, the peppers will be done in a few hours.
- smoker
- pellet smoker
Storage
No need to freeze or refrigerate these peppers. They can store for years in a jar or storage bag. You can also grind the peppers up in a food processor.
Use peppers for tacos, chilis, sauces, stews, soups and casseroles.
More Smoked Recipes
If you like smoked recipes, here are three recipes that might interest you.
FAQ
If you have questions about smoked jalapenos, here are some of the most commonly asked questions about this recipe.
Yes! You can certainly double this recipe. No need to adjust the smoking time.
Yes, you can freeze, but, there’s no need since these peppers store well at room temperature.
The Chipotles are done when completely dried, brittle, very lightweight, and a dark, rich color.
Apple or pecan wood works great in this recipe.
Smoked Jalapenos
Ready to get cooking? Remember, you can print this recipe if you like.
Smoked Jalapenos
Equipment
- smoker
- charcoal and wet and dry wood chunks or chips.
Ingredients
- 2 lbs jalapenos
Instructions
- Carefully wash the jalapeños, and double-check them for blemishes and soft spots.
- You can smoke jalapeños just as they are with the stems, seeds, and membranes intact, but you can reduce the overall drying time, by cutting off the tops. This allows the smoke to get inside and out of the jalapeños, absorbing more smoke flavor.
- Prepare for a long smoke and start the fire, using a mixture of charcoal and wet and dry wood chunks or chips.
- Place the jalapeños on the rack in a single layer leaving some space between each jalapeño.
- If using smaller Chipotles, you may want to use a grilling tray. Larger jalapeños should be just fine.
- After placing the jalapeños on the rack, close the lid.
- Keep a close eye on the fire and try to keep the temperature consistent; about 180 degrees F.
- Unless there are hot spots, there's no need to move jalapeños around or rotate them.
- In fact, it's best if you move the jalapeños as little as possible.
- Jalapeños will start to dry, turn black and become leathery when smoked.
- Chipotles are done when they're completely dried, brittle, very lightweight and a rich dark color.
- Store smoked Chipotle peppers in jars or storage bags.
- Crush them in a food processor to add flavors to other dishes.
Notes
Keep heat very low, under 230 degrees if possible.
Stem your peppers, but don’t seed them.
Place peppers in a single layer on the grate.
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.
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.
Check them every hour or so. They’re ready when they have shrivelled up and look like dark leather.
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. Used apple wood to enhance flavor
Smoked at 220 for approximately 4 hours
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