Chipotle Powder!!!

I do not see red jalepenos in Saskatchewan very often! These appeared in November 2008, so I scooped up a few pounds. Pictured is about 1/2 of them.They were smoked in the Weber Smokey Mountain, using just a few briquettes at a time to keep the temperature about 120, for about 12 hours. I used pecan wood. Then they were finished in the oven to complete the drying process.

Seeds and membranes removed, I wanted smoky heat, not intense killer heat!


Drying process complete:


A few runs through the coffee grinder and we have chipotle powder! Easy easy. This stuff is awesome sprinkled over anything where you want to add some smoky heat. I use it in chili, on eggs, pasta, etc.