Making Chipotles (Smoked Jalapenos)

All it takes is a smoker of some sort, peppers and patience. The best kind of smoker for this is a cold smoker or a side smoker, to keep the peppers from cooking during the smoking process. 4 hours smoking time is an estimate. Time will vary according to your smoker and how meaty and large your peppers are.

2 lbs red jalapenos or green jalapenos
1/4 cup pecan wood chips

• Fire up any kind of smoker: dry, water, electric, side or stovetop. 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.
• If you want, pack them in adobo.