How was the Chipotles menu developed

Make chipotles yourself

Chipotles are ripe jalapenos with a typical smoky taste, dried by smoking over mesquite wood, a Mexican specialty. Making Chipotle yourself is not necessarily easy. Pepperworld fan Bernd Häußler was not discouraged by our first experiments. Here is his experience report from the production of his own smoked chilies.

I was inspired for this experiment by the report “Make a Chipotle yourself?” On the Pepperworld.com homepage. My favorite chili is the “Chili Chipotle”. I have a few varieties and vintages in my inventory (most of them imported directly from Mexico). Even if the report from Pepperworld is not very encouraging, I just tried it myself.

Chillies

The jalapeños are of course home grown. Unfortunately, the jalapenos lacked some ripeness and heat in this mixed summer.

Almost ripe: jalapenos on the bush

Freshly picked ripe jalapenos

Pre-drying

Because the jalapenos are very meaty, I pre-dried the freshly harvested pods in a dehydrator (Stöckli-Dörrex) until they were "wrinkled" on the outside (approx. 6 hours at 60 ° C).

Smoking

I lit some charcoal briquettes in a Weber kettle grill and placed mesquite smoking chips on them. However, it is very difficult to keep the temperature below 100 ° C (otherwise the chillies will start to bubble) but also not to drop it below approx. 60 - 70 ° C, otherwise the fire will go out. However, I did not stick to the procedure for more than about 6 hours. But the smell that rose from the grill was just awesome!

 

Chillies on the smoker grill

The result

After the fire was finally out, I dried the chilies in the dehydrator for another 1 - 2 hours.

 

The finished chipotles

The homemade chipotles smell very aromatic and smoky, but unfortunately there is a little lack of heat.
However, the effort for the production is very high and at this point I have to agree with the authors of Pepperworld: "Why the effort when there are perfect Chipotles to buy?"

Conclusion

Homemade things somehow taste good and the effort shouldn't prevent us from future experiments!

The smoked “New Mex Barker Hot” turned out great, by the way, after only 2 - 3 hours it was ready and comes very close to a dried Mexican “Chile Ancho”. Delicious!

Text and pictures by Bernd Häußler
Editor's note: Thank you, Bernd! And you are absolutely right: “The effort shouldn't prevent us from future experiments!” Of course, you can also buy sausage ready-made, but many amateur cooks enjoy “making sausages themselves”. We ourselves also continued to experiment and made an attachment for our barbecue smoker fireplace to smoke chilli. The result wasn't that bad ... here is our report. 🙂

Tip: Do not dry the self-smoked chipotle, but process them straight away to chipotle chilies in Adobo sauce! Here is the recipe!


Editor's note: Thank you, Bernd! And you are absolutely right: “The effort shouldn't prevent us from future experiments!” Of course, you can also buy sausage ready-made, but many amateur cooks enjoy “making their own sausages”. We ourselves also continued to experiment and added an attachment for ours to smoke chilli Barbecue smoker fireplace tinkered. The result wasn't that bad ...here is our report. 🙂

Tip: Do not dry the self-smoked chipotle, but process them straight away Chipotle chillies in adobo sauce! Here that Recipe!