Smoked Peppers

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We ended up a with just a small crop of jalapenos and habaneros this year. Not enough to pickle or make hot sauce from, but more than what we’d go through before they’d spoil.

I washed our harvest, and (wearing gloves) trimmed off any bad spots, slit the pods lengthwise, and laid them out on a perforated pizza pan.

I set the Big Green Egg up for an indirect cook at low heat (200°F) with a couple of pecan chunks for smoke. I smoked them for 3 hours and then moved them to the oven at 170°F for 5 hours. I turned the oven off and let them sit in it overnight.

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I the morning I tossed my little leathery bits of heat and smoke into a glass jar for storage. I see them lighting up a batch of chili and staring in some jerk marinade in the near future.

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