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Jalapenos to Chipotle (Read 949 times)
 
Apr 16th, 2022 at 8:05am

Rabbitz   Offline
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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!
 

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.
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Reply #1 - Apr 16th, 2022 at 8:08am

Rabbitz   Offline
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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.
 

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.
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Reply #2 - Apr 16th, 2022 at 8:28am

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

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Reply #3 - Apr 16th, 2022 at 9:00am

Rabbitz   Offline
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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.
 

Chilli_Bed_01.JPG (235 KB | )
Chilli_Bed_01.JPG
Chilli_Bed_02.JPG (267 KB | )
Chilli_Bed_02.JPG

Colin

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Reply #4 - Apr 16th, 2022 at 4:22pm

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

...
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Reply #5 - Apr 16th, 2022 at 11:41pm

Bear   Offline
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Mate try a mix of apple and olive give the taste of hickory with out the bitterness's that I find in hickory. Robert
 
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Reply #6 - Apr 17th, 2022 at 7:17am

Cactus   Offline
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I must say they look very good.
Muzz
 

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Reply #7 - Apr 17th, 2022 at 8:58am

Rabbitz   Offline
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Barossa Valley, South Australia, Australia

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Bear wrote on Apr 16th, 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.
 

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.
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Reply #8 - Apr 17th, 2022 at 9:02am

Rabbitz   Offline
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Cactus wrote on Apr 17th, 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"
 

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.
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Reply #9 - Apr 18th, 2022 at 5:22pm

Saltbush Bill   Offline
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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/
 
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