How to Make Chipotle Pepper at Home

5 from 4 votes

How to Make Chipotle Pepper at Home

This homemade chipotle pepper recipe allows you to create smoky, flavorful peppers right in your kitchen. Making them at home is a straightforward process.

Prep Time15

Cook Time10

Total Time10 15

Course: Peppers

Cuisine: Mexican

Diet: Vegetarian

Servings: Jar

Calories: 81kcal

Author: Elle John

Ingredients

20 Fresh red jalapeños the amount depends on your preference
Wood chips for smoking mesquite or hickory work well

Instructions

Choose Your Jalapeños

Select ripe, red jalapeños. The red ones are sweeter and perfect for smoking. Ensure they are firm and free from blemishes or soft spots.

Prepare the Peppers

Wash the jalapeños thoroughly. If you prefer less heat, you can cut them in half and remove the seeds. For a more authentic chipotle experience, leave them whole. Personally, I find leaving them whole gives a deeper, richer flavor after smoking.

Set Up Your Smoker

If you're using a smoker, set it up according to the manufacturer’s guidelines. For a grill, place wood chips in the smoker box or wrap them in aluminum foil with holes poked in it. Preheat to 200-225°F (93-107°C). Mesquite wood chips provide a robust smoky flavor, while hickory offers a slightly milder smoke.

Smoke the Jalapeños

Place the jalapeños on the grate, ensuring there’s enough space around them for smoke to circulate. Close the lid and smoke for about 3 hours. Check occasionally to maintain a consistent temperature. You might need to add more wood chips halfway through if the smoke starts to diminish.

Dry the Peppers

After smoking, it’s time to dry the peppers. Here are three methods:
Oven: Set your oven to its lowest setting, typically around 175°F (79°C). Place the smoked jalapeños on a baking sheet lined with parchment paper. Dry for 8-12 hours, turning them occasionally. Keep the oven door slightly ajar to allow moisture to escape.
Dehydrator: Set the dehydrator to 135°F (57°C) and dry the peppers for 12-24 hours. Check them periodically and rotate trays if necessary. This method ensures even drying without much supervision.
Air Drying: If you live in a warm, dry climate, you can leave the smoked jalapeños in a well-ventilated area for several days to a week. Ensure they’re protected from pests.

Optional Slitting of Peppers:

Making a slit in the peppers can help the smoke penetrate better, leading to a more uniform smoky flavor and quicker drying. If you choose this method:
Slitting Technique: Use a sharp knife to make a small slit along one side of each pepper. The slit should be just enough to allow smoke penetration without compromising the pepper's structure.
Positioning: Place the slit side up on the smoker grate to prevent juices from dripping out too quickly and to ensure even smoking.

Notes

Wear gloves to avoid skin irritation from the capsaicin in the peppers. Capsaicin burns can be quite uncomfortable.
Different woods impart different flavors. Experiment with mesquite, hickory, or even applewood to find your favorite. Mesquite gives a bold flavor, while applewood provides a subtle sweetness.
Store your dried chipotle peppers in an airtight container in a cool, dark place. They can last for several months. A vacuum-sealed bag works wonders for long-term storage.
Chipotle peppers can be ground into powder or rehydrated in water for salsas, sauces, or marinades. Rehydrating takes about 20-30 minutes in warm water.

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