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.
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.
5 comments ↓
Honey Chipotle Barbeque Sauce is the bomb. Perfect use for home smoked peppers.
Chilebrown – that sounds like an excellent idea!
You should probably send those to me, you know, just for “safe keeping” and all
Dave,
I’ll be looking forward to a post on that chili recipe when you make it!
Dan
Casual Kitchen
[...] dark red kidney beans, drained 2 cups beef broth 2 ancho peppers, dried 4 guajillo peppers, dried 2 chiplotle peppers, dried 2 teaspoons Kosher salt Chili powder to [...]