smoking jalepenos and poblanos
Thessaly
plants in my garden are still only a few inches tall, but I'm trying to
learn what I'll have to do to smoke the chilies when they're mature.
I'd like to be able to make a few of the fresh chilis into chipotle and
ancho chilies, so that they will be easier to store and will have a
rich, smokey flavor when used. Can anyone tell me what preparations
will be necessary to smoke the chilies?
I appreciate any and all responses.
--
Thessaly
Si hoc legere scis, nimium eruditonis habes.
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Cuchulain Libby
Thessaly <e_the...@my-deja.com> wrote in message
news:8am6l3$7dc$1...@nnrp1.deja.com...
I smoked them in the coolest part of my pit (I have a 3-chamber) until they
'looked right' and since smoke has an appreciable amount of steam, I
finished them off in a low oven on baking racks over a jelly roll pan. I was
just being careful, I imagine I just as easy could've finished 'em outside
on muslin or something given I'm in SoTex.
I have wild chiltepins that I pick in the fall right off the bush =
self-drying <g>.
-Cuchulain
BlastMaster
<e_the...@my-deja.com> wrote:
>Can anyone tell me what preparations
>will be necessary to smoke the chilies?
Well, first you'll need some rolling papers, and a small tray to
use while you remove the seeds...
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Michael Odom
<cuch...@texomagas.com> wrote:
>
>Thessaly <e_the...@my-deja.com> wrote in message
>news:8am6l3$7dc$1...@nnrp1.deja.com...
>> I know I'm getting ahead of myself, as the jalepeno and poblano chili
>> plants in my garden are still only a few inches tall, but I'm trying to
>> learn what I'll have to do to smoke the chilies when they're mature.
>> I'd like to be able to make a few of the fresh chilis into chipotle and
>> ancho chilies, so that they will be easier to store and will have a
>> rich, smokey flavor when used. Can anyone tell me what preparations
>> will be necessary to smoke the chilies?
>>
>> I appreciate any and all responses.
>>
>> --
>> Thessaly
>> Si hoc legere scis, nimium eruditonis habes.
>>
>I had great success with a two-part process. Just japs, btw never grew pobs.
>I smoked them in the coolest part of my pit (I have a 3-chamber) until they
>'looked right' and since smoke has an appreciable amount of steam, I
>finished them off in a low oven on baking racks over a jelly roll pan. I was
>just being careful, I imagine I just as easy could've finished 'em outside
>on muslin or something given I'm in SoTex.
>I have wild chiltepins that I pick in the fall right off the bush =
>self-drying <g>.
>
>-Cuchulain
>
>
I've done fresh jalapenos in my 2-chamber smoker a few times with
some success. I tossed them into the cooking chamber and let them go
for most of a day. My error was in letting them get too hot on one or
two occasions. The chiles then got a bit dark--more roasted than I'd
intended. You need to keep the cooking chamber temperature quite
low--I'd say a bit less than 200 F. The wood I used was pecan, for
what that's worth. To aid drying, I cut a small slit in each jalapeno
to let some of the moisture escape. Don't know if that was actually
necessary, though.
I've also smoked poblanos, but that didn't make them anchos to my way
of thinking. Anchos are dried red poblanos, but the smoke factor some
perceive in them never seems present to me. Could just be me, though.
What's this about "japs"? Are you referring to chiles japones?
Around here (Northeast TX) japones are medium hot dried red chiles
which do not resemble jalapenos so much as cayenne or arbol. Japones
are considerably less ferocious than those puppies, however.
No chiltepins in my yard, but I do have a nice little pequin plant in
a pot that I kept alive over the winter. Love them little hot
darlings.
M.Odom is at modomatkoyotedotcom
Cuchulain Libby
Michael Odom <mo...@nyuk-nyuk.unicomp.net> wrote
> What's this about "japs"? Are you referring to chiles japones?
My lazy typing = jalepenos
> Around here (Northeast TX) japones are medium hot dried red chiles
> which do not resemble jalapenos so much as cayenne or arbol. Japones
> are considerably less ferocious than those puppies, however.
>
> No chiltepins in my yard, but I do have a nice little pequin plant in
> a pot that I kept alive over the winter. Love them little hot
> darlings.
Same thing, I believe. About the size of a caper, 4-6 seeds stuffed in a
little jacket? Hotter'n hell? 'Mine' have come back nicely after each of the
last 2 winters (lived here since 11/98) I've got a little plastic jar with
about a hunnerd of 'em.
Btw, I think Ancho's aint smoked, sounds intriguing.
> M.Odom is at modomatkoyotedotcom
-Cuchulain
>
H. Paul Jacobson
> I know I'm getting ahead of myself, as the jalepeno and poblano chili
> plants in my garden are still only a few inches tall, but I'm trying to
> learn what I'll have to do to smoke the chilies when they're mature.
Poblanos don't have to be smoked to be dried. It's the thicker flesh
(especially compared to surface area) of the jalepeno that necessitates
the smoke drying.
Paul
Cuchulain Libby
Michael Odom <mo...@nyuk-nyuk.unicomp.net> wrote
> My question about "jap" chiles came from seeing (and buying) bags of
> dried "jap" chiles in local markets. Mojave also distributes these.
> They are, I think, chiles japones--"Japanese chiles." The word "jap"
> always seems a bit embarassing, recalling old WWII newspaper headlines
> and an associated anti-Japanese sentiment. The chiles at any rate are
> very good, and I just call them japones as a matter of habit.
>
>
> M.Odom is at modomatkoyotedotcom
Yea see your point but given the subject...ah well. Never seen japones in
SoTex but that sounds right, given my limited Spanish.
Mine are round and since I have 'em, I never really looked at all the little
packages of 'Fiesta' chiles. My wife agrees with you on the pequin/chiltepin
naming.
-C
Michael Odom
<cuch...@texomagas.com> wrote:
>> No chiltepins in my yard, but I do have a nice little pequin plant in
>> a pot that I kept alive over the winter. Love them little hot
>> darlings.
>
>Same thing, I believe. About the size of a caper, 4-6 seeds stuffed in a
>little jacket? Hotter'n hell? 'Mine' have come back nicely after each of the
>last 2 winters (lived here since 11/98) I've got a little plastic jar with
>about a hunnerd of 'em.
>
>Btw, I think Ancho's aint smoked, sounds intriguing.
>
Yeah, I never thought of them as smoked either, but I've heard other
folks say they were smokey flavored. I never thought so. I have
smoked poblanos like I do jalapenos/chipotles. I don't really dry
them out so much as smoke/roast them along with a side of ribs or some
such. The chiles get very tasty, I think. I keep them in the freezer
after smoking and use them in salsas and such.
There is a brand of chiles and other mexican foodstuffs called
"Mojave" out of Los Angeles that markets pequin chiles and something
called a tepin chile. I was under the impression that the tepin was
the same as a chiltepin and that the pequin was another sort of fiery
little bastard. What I've learned to call a pequin is red, has about
six seeds (as you said) but is elongated like a tiny jalapeno. One of
the best hot sauces I've had was in a no-name bottle and was made from
wild pequins. The tepins I've seen are red and about the same size but
are almost spherical. Of the two, the little red ball bearings are
usually hotter. I think some people call the round ones bird chiles,
too, though that name might refer to a wide class of wild chiles