This year we've had a late season bumper crop of Jalapenos. (And all of our chilli varieties for that matter).

Mrs Rabz harvested a bunch of jalapenos and asked me to make a store cupboard load of chipotle.

Step 1.  Get some nice red chillies.
Step 2.  Smoke them at ~ 90°C for three or so hours.
Step 3.  Dehydrate at 65­°C until dried (36 hours in this case).
Step 4.  Enjoy!

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For those who care about these things I used a combination of Apple wood and hickory as the flavour woods in the smoker.

I grew some once.  Ended up with 100’s of them.  Must admit they do dry well however we are not big chilli users.

As we have not long ago moved here, we thought we may have been too late to get any decent crops.  The seasons have been running over a month late here in the Barossa - the grape harvest has only just finished - so we've ended up with a glut of chillies. That was the third jalapeno harvest plus a bunch of smaller harvests for particular uses.

A glut is not an issue though, we've traded some, we've pickled some, we're about to dry some more, we've made numerous batches of Jalapeno Poppers (with locally made smoked bacon and local cheese).  You can never have too many chillies in the larder...

As it is cooling off, things will slow down now.  I suspect the serious frosts we apparently get here will knock the plants off, so preserving seeds for next year is also underway.

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Lisa made Jalapeno Poppers at a Alstonville COG.
They were delicious.

Mate try a mix of apple and olive give the taste of hickory with out the bitterness's that I find in hickory. Robert

I must say they look very good.
Muzz

Bear wrote on Apr 16^th, 2022 at 11:41pm:

Mate try a mix of apple and olive give the taste of hickory with out the bitterness's that I find in hickory. Robert

I have never had any issue with using hickory - the secret is (and this is true of all flavour woods) is to not let it burn. Light wispy smoke, not the massive clouds of smoke some folk tend to produce.

If the hickory actually produces a flame, it will create an acrid smoke which is less than palatable.

Cactus wrote on Apr 17^th, 2022 at 7:17am:

I must say they look very good. Muzz

Cheers Muz.

I will find out today if they taste right.  Chicken in Spicy BBQ Sauce will be going in the CO. It is a variation on a Recipe in "Andy and Barbara's Camp Oven Cookbook"

Thanks for the Chipotle Recipe, I will definitely be trying that.
Here is a recipe Ive made a lot lately, it should work well with Jalapenos, though I use a different sort. You can also vary the amount of chilli used to get a heat to your taste.
This is great on cold meat or sandwiches and even on eggs, bacon and toast.
https://thecookspantry.tv/chilli-jam/

Hi Collin hows the chillies going be glad to take some excess jalapeno of your hands this year. Have just aquired to seedings so will see how we go.

Going to pick up a couple of kilos of long hot thai chillies at midday for drying and preserving.

How do you do your pickled chillies? Cheers Robert

I am going to Bunnings this morning I will get some seedlings and them a go.
Muzz

Bear wrote on Dec 7^th, 2022 at 10:36am:

Hi Collin hows the chillies going be glad to take some excess jalapeno of your hands this year. Have just aquired to seedings so will see how we go. Going to pick up a couple of kilos of long hot thai chillies at midday for drying and preserving. How do you do your pickled chillies? Cheers Robert

Hey Robert,

We lost most of our seedlings this year - it's been a difficult season so far. Even the local commercial grower is struggling.

We got them all to strike but the alternating warm then cold days took their toll.

I will dig up the pickling recipe - it is basically from one of Jamie Oliver's books.

As Promised.

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Have learned a lot from Jamie Oliver over the years.  Don’t necessarily follow his recipes but his cooking methods are amongst the best I believe.

Rabbitz
Thanks for the Recipe.
Muzz