Smoked Chile Peppers
Fresh chile peppers smoked until deeply flavored, then dried for storage or grinding into powder. The foundation for homemade chipotle and custom spice blends.
Equipment
- Smoker (stovetop, charcoal grill, or electric)
- Wood chips (apple, cherry, hickory, or oak)
- Dehydrator (for finishing
- Spice grinder (if making powder)
Ingredients
- Fresh chile peppers any variety: jalapeños for chipotle, poblanos, serranos, etc.
- Wood chips for smoking
Instructions
- Prepare peppers: Wash and dry peppers. Leave small peppers whole; halve larger peppers. Remove stems if desired (or leave attached for handling).
- Set up smoker: Preheat to 200-225°F. Add wood chips according to your equipment type.
- Smoke peppers: Arrange in single layer on racks. Smoke for 2-4 hours until deeply colored and aromatic. Peppers will soften.
- Dry peppers: Transfer to dehydrator at 135°F. Dry for 8-24 hours until leathery to brittle with no soft spots.
- Store or grind: Store whole in airtight jars, or grind into powder using a spice grinder.
Notes
- Thicker-walled peppers take longer to dry than thin-walled.
- Fully dried peppers should snap or crumble, not bend.
- When grinding hot peppers, work in a ventilated area and avoid touching your face.
- Smoked pepper powder keeps 6+ months in airtight containers away from light.