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Smoker | |
| Jalapeno Peppers Optional in Adobo Click Here | |
| Set smoker temperature to 200°F. For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly. Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker. Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step. If using adobo sauce, follow the adobo recipe above, and simmer the freshly smoked peppers in the sauce for 20 minutes, let cool, and store in an airtight container. Using a dehydrator works best, but 6-10 hours in an oven set at it's lowest temperature, or 200°F, will do (See Note 1). Store in an airtight container or grind for chipotle powder. | |
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