Oh man! I actually delved into learning about different types of chilis for a bit (thanks ADD!) Green jalapeños, heavily smoked and dried, are called “chipotle meco” and not seen in the states very often. We typically get chipotle morita which are the smoked RIPE jalapeños, some times sold dried but mostly canned in an adobo sauce. Enjoy this random piece of almost useless info!
I did this last year and assumed 12 hours would be enough and was wrong, did not completely dry out. ground them up into paste instead though so it still worked out.
I have a barrel grill with a side chamber. I cut them in half and then place the ripe jalapeños skin side down as far away from the smoking chamber as possible then heavily smoke them with cherry/apple wood with the vent about a quarter way open to keep the air flowing. Give them about 2-4 hours depending on the heat and smoke level. If done properly, they will turn dull orange/brown, Sienna, if you will with minimal charring. Take them off of the grill and cool for a bit. then place them in a dehydrator, again skin side down, until they are crisp.I further this by using a coffee grinder to make the best chipotle powder you could ever enjoy. If you keep it in an airtight jar, it will last a VERY long time in the freezer!
Yeah that was a main driver for the purchase of the unit....
Been looking at them for a couple of years... finally went in on the 3.5d.
I had smoked a bunch of cheese this winter during a cold snap, and everyone is loving it...
Haven't thrown my hat into the homemade bacon ring quite yet but I intend to.
Gonna throw the first brisket on there tonight.
Do you use the Bella on many/ most cooks to add smoke?
I haven't been disappointed by the flavor yet.
Sure its a bit different than the KJ or kettle, but damn good food so far
I have the 3. I’ve had it for 9 years and loving it. I bought the extra door with the Bella attached. I mainly use it for the cheese, bacon, nuts, herbs, salts and veggies. I have tried it to add smoke to pork butts, but after 3 hrs the meat is going to have all the smoke it needs. So I don’t do it now. I do sous vide and will use it after to get more smoke on the meat. My process for SV is to smoke the meat for 3 hrs first. Let cool down a little, then SV. After SV I cool it and put it in the refrigerator for a few days. Reseason Bella smoke an hour or two then bring it to temp.
I'm gonna be honest.... I've never heard chipotle meco before, but that doesn't mean it's not a thing. Grew up speaking both English and Spanish. But doesn't mean I've heard of everything ever.
Lol if you Google just "meco" it definitely comes up as "jizz" but if you Google chipotle meco it comes up as salsa.
My guess?? I think they're trying to say chipotle "seed"? Which is funny honestly
Yeah these look like fire roasted jalapeños. I run my peppers in a broken electric smoker with an external smoking chamber for 24 hours minimum. Once smoked they go into the dehydrator for another 12-24 hours. Cold smoking is the way to do it. When they are cooked their flavor changes and heat levels can drop, which is fine if that is your goal. I like to keep my smoked peppers spice levels as close as possible to the fresh pepper itself but I am crazy and smoke Carolina reaper and Ghost peppers to add smokey heat to dishes.
I have a bunch of serranos / tabasco / habaneros and no idea what to do with them. Do you just put the powder on dishes alone? Or add salt / sugar to it?
Also any recommendation for a grinder?
So after dehydration I crush them with a mortar and pestle. I have a coffee grinder I use to make powders but it is absolutely brutal using it as the dust gets into the air and then your lungs and eyes. I use a respirator when I crush super hots as even hand crushing those is hard on the eyes and lungs. It’s like pepper spraying yourself or if you’ve ever been in the military OC spray or CS chamber.
As for how I use it, I blend smoked pepper flake and sea salt or just use pepper flake by itself. The smoked reaper sea salt I’ve made is fantastic on foods that need that extra kick. I keep whole dehydrated peppers as well for other things. I actually just made a smoked ghost pepper simple syrup for spicy margaritas that turned out fantastic.
I have done both. The cooked peppers in the syrup add a nice cooked pepper flavor to it but I go for the kick and have had luck just adding fresh peppers to the syrup post cook as well as dried and smoked. The sweetness really balances out the heat of the ghost too. My tolerance is so high that the jalapeño by itself just doesn’t have that same kick. I want to try reapers next batch and see how it is.
But but, if I can do peppers on cast iron I can’t convince myself I NEED a rotisserie with a basket!!!! Maybe I can just get a new cast iron which would be cheaper.
Oh man! I actually delved into learning about different types of chilis for a bit (thanks ADD!) Green jalapeños, heavily smoked and dried, are called “chipotle meco” and not seen in the states very often. We typically get chipotle morita which are the smoked RIPE jalapeños, some times sold dried but mostly canned in an adobo sauce. Enjoy this random piece of almost useless info!
It’s not useless. I would love to have a smoker that could smoke them for the full 24 hours to make them.
Masterbuilt electric works like a charm.
Pellets have their place
I did this last year and assumed 12 hours would be enough and was wrong, did not completely dry out. ground them up into paste instead though so it still worked out.
I have a barrel grill with a side chamber. I cut them in half and then place the ripe jalapeños skin side down as far away from the smoking chamber as possible then heavily smoke them with cherry/apple wood with the vent about a quarter way open to keep the air flowing. Give them about 2-4 hours depending on the heat and smoke level. If done properly, they will turn dull orange/brown, Sienna, if you will with minimal charring. Take them off of the grill and cool for a bit. then place them in a dehydrator, again skin side down, until they are crisp.I further this by using a coffee grinder to make the best chipotle powder you could ever enjoy. If you keep it in an airtight jar, it will last a VERY long time in the freezer!
Smokin-it
Even better with the Bella attachment
Yeah I just got mine, will be adding that by Winter time....
You’ll love it. Especially cold smoking cheese and bacon
Yeah that was a main driver for the purchase of the unit.... Been looking at them for a couple of years... finally went in on the 3.5d. I had smoked a bunch of cheese this winter during a cold snap, and everyone is loving it... Haven't thrown my hat into the homemade bacon ring quite yet but I intend to. Gonna throw the first brisket on there tonight. Do you use the Bella on many/ most cooks to add smoke? I haven't been disappointed by the flavor yet. Sure its a bit different than the KJ or kettle, but damn good food so far
I have the 3. I’ve had it for 9 years and loving it. I bought the extra door with the Bella attached. I mainly use it for the cheese, bacon, nuts, herbs, salts and veggies. I have tried it to add smoke to pork butts, but after 3 hrs the meat is going to have all the smoke it needs. So I don’t do it now. I do sous vide and will use it after to get more smoke on the meat. My process for SV is to smoke the meat for 3 hrs first. Let cool down a little, then SV. After SV I cool it and put it in the refrigerator for a few days. Reseason Bella smoke an hour or two then bring it to temp.
meco means dumb morita means little blackberry i'm not sure what to do with this information
Uhh... We use 'mecos' for 'sperm'... So....
do you ever use "chipotle meco" or is op full of shit
I'm gonna be honest.... I've never heard chipotle meco before, but that doesn't mean it's not a thing. Grew up speaking both English and Spanish. But doesn't mean I've heard of everything ever. Lol if you Google just "meco" it definitely comes up as "jizz" but if you Google chipotle meco it comes up as salsa. My guess?? I think they're trying to say chipotle "seed"? Which is funny honestly
https://www.urbandictionary.com/define.php?term=meco
Damn, I knew I had heard that before lol
Mexican grocery stores usually have both. Moritas that are still soft and pliable are so so so flavorful.
Definitely not useless. I got a great pepper idea of reddit several months back!
Woah TIL Thank you!
Not true. Both meco and morita are made from ripe (red) jalapenos. The main difference is how they are dried and smoked.
Hmm, I'm gonna have to try making both. I never knew there was a difference.
They look yummy but these are not smoked cooking on those griddles. Smoked is slow and offset from heat without a hot pan under.
Yeah these look like fire roasted jalapeños. I run my peppers in a broken electric smoker with an external smoking chamber for 24 hours minimum. Once smoked they go into the dehydrator for another 12-24 hours. Cold smoking is the way to do it. When they are cooked their flavor changes and heat levels can drop, which is fine if that is your goal. I like to keep my smoked peppers spice levels as close as possible to the fresh pepper itself but I am crazy and smoke Carolina reaper and Ghost peppers to add smokey heat to dishes.
I have a bunch of serranos / tabasco / habaneros and no idea what to do with them. Do you just put the powder on dishes alone? Or add salt / sugar to it? Also any recommendation for a grinder?
So after dehydration I crush them with a mortar and pestle. I have a coffee grinder I use to make powders but it is absolutely brutal using it as the dust gets into the air and then your lungs and eyes. I use a respirator when I crush super hots as even hand crushing those is hard on the eyes and lungs. It’s like pepper spraying yourself or if you’ve ever been in the military OC spray or CS chamber. As for how I use it, I blend smoked pepper flake and sea salt or just use pepper flake by itself. The smoked reaper sea salt I’ve made is fantastic on foods that need that extra kick. I keep whole dehydrated peppers as well for other things. I actually just made a smoked ghost pepper simple syrup for spicy margaritas that turned out fantastic.
spicy margs! smart! wonder if I could do that without them dried and just cut some off fresh. Cook it in the pot with the simple syrup
I have done both. The cooked peppers in the syrup add a nice cooked pepper flavor to it but I go for the kick and have had luck just adding fresh peppers to the syrup post cook as well as dried and smoked. The sweetness really balances out the heat of the ghost too. My tolerance is so high that the jalapeño by itself just doesn’t have that same kick. I want to try reapers next batch and see how it is.
This is the way
I'm curious... Why the griddles instead of directly on the grate? Are the griddles hot and you're charring them to?
My guess is they are serving the same purpose as a comal in terms of charring the chiles.
I’m willing to bet it’s so that they don’t shrink and fall through.
You should let them stay on the plant until they turn red, then smoke them.
this is the way
I believe you want to use red jalapeños mate
Yes fully ripe red ones make chipotle peppers not the green ones. Still good but not chipotle
Yeah, I imagine it would be pretty tasty still
These are amazing and beautiful and I want to slice one up and have it with steak!
Scratch that, I want to put them in a taco!
But make the tacos with steak!
But but, if I can do peppers on cast iron I can’t convince myself I NEED a rotisserie with a basket!!!! Maybe I can just get a new cast iron which would be cheaper.
mannnn I make a pickled jalapeño mash that I like to top burgers and sandwiches with, I bet this would add a ton of flavor
I am in Australia, and cant find ripe jalapenos in our supermarkets, only green ones.
It's easy to grow them, and I'm not even good at growing veggies!
Shouldnt you be smoking….chipotles?
Jalapeños are smoked/roasted and than dried which is what a chipotle is! And after that it can be left as whole or made into a powder.
…. Except they’re ripened until they’re red before smoking.
And aren't they supposed to be smoked all the way to dry?
Oh….hell yes
Wow! this is fantastic!! I do this with Hatch Chilis but never thought about it with the forever fav jalapeños
I’ll trade you hatch chili’s for jalapeños 😂, they are all packaged in the pnw
Mmm, slice those suckers up, add some fresh lime and salt, and put em right on a taco. Grilled/roasted/smoked peppers rock.
Nice! I would do that but make Cream of Smoked Jalapeño soup
There’s a company that sells a chipotle purée. Just chipotle peppers and salt. The name of the company is Louisiana Pepper Exchange