Home-Smoked Chipotle Chiles Recipe

Home-Smoked Chipotle Chiles Recipe

I have tried this Home-Smoked Chipotle Chiles Recipe twice using my Bradley Smoker and now it’s a fridge staple. Use your wood of preference, but I like a combination of oak and mesquite. NOTES: You can use green jalapenos, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or select chiles that are beginning to turn red, as they will eventually ripen. Those picked without any red at all in their peels will always remain green. Makes about 3 cups.


1 ¼ Pounds red ripe jalapeno chiles, with stems

½ Cup dried red New Mexico chile puree or commercial chile paste, such as Santa Cruz

⅓ Cup water

2 Tbsp tomato paste

2 Tbsp cider vinegar

1 Tbsp packed dark brown sugar

1 Clove fresh garlic, peeled and crushed

¼ Tsp salt


Prepare your smoker according to the manufacturer’s directions. Using oak or mesquite bisquettes, achieve a steady temperature of 275 to 300°.

Place the chiles directly on the smoker rack, or use a shallow disposable foil pan.

Place it at the cooler end of the smoking chamber or on the upper rack, if your smoker has one.

Lower the cover and smoke the chiles for 2 ½ hours, or until they are soft, brown, and slightly shrivelled.

Remove the chipotles from the smoker. In a medium nonreactive saucepan, combine them with chile puree, water, tomato paste, vinegar, brown sugar, garlic, and salt.

Set over medium heat and bring to a simmer. Cook, stirring once or twice, until the sauce is very thick, about 15 minutes. Cool to room temperature.

Transfer the chipotles to a covered storage container and refrigerate for at least 24 hours, before using. They can be refrigerated for up to 2 weeks or frozen for up to 2 months.

For dried Chipotle Peppers:

After removing the chiles from the smoker, place them on a rack and leave them, loosely covered, at room temperature, until crisp, light, and dry, for one to two weeks, depending on the humidity. Store airtight at room temperature.


Mesquite Wood Bisquettes

As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavor.

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