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14 responses to “Smoked, Roasted and Preserved Jalapenos”

  1. Mike

    Hank
    I make my own smoked salt and use it to cure my roasted peppers before putting them up in oil to get that smoked chile flavor. Look forward to trying your vinegar soak on my next batch.

  2. LifeandLarder

    Hank,

    As an Australian, Jalapeños were only found sliced and pickled in a jar, alongside nacho, taco, burrito and fajita kits, in the ‘Mexican’ section of the supermarket. Not a particularly inspiring place for real (and very good) Mexican food.

    Fortunately we are now seeing them fresh (if rarely) in the grocery section of the supermarket – albeit fairly pricey.

    I like to dry them in the dehydrator, and make jalapeño powder (which I cannot buy here) in a spice grinder or blender, and make delicious jalapeño spiced nuts. But how much better would they be if I smoked the jalapeños first? Thanks to you once again for some inspiration.

    Another use for jalapeños I only recently picked up on my first trip to (Oaxaca) Mexico, was jalapeño jelly – which is mind blowingly good – on a crunchy Chicharrón ‘chip’ (fried pork skin), and is also delicious on good old roast pork – with crackling of course!

  3. Links: Boozy Infusions, Blackberry Kvass, and a Winner | Food in Jars

    [...] Finally, a recipe from the always-great Hank Shaw. Smoked, roasted, and preserved jalapeños. [...]

  4. Savannagal

    Thanks much for the “recipe”. I am definitely going to give this a try. The only thing I am able to reliably grow is hot peppers. The squirrels and chipmunks take every thing else. I’ve been freezing my peppers, though I did trying canning them once. I never got my pressure canner up to temp, so everyone said to throw them out. It was sad as I had worked very hard, all day. I haven’t tried canning since.

  5. Bill

    I’m thinking about a mix. Roasted, Smoked jalapeno peppers used to make jalapeno jelly. I wonder how it would come out?

  6. tal

    I use roasted jalapenos in a fish taco recipe from the NYT. http://www.nytimes.com/2010/04/20/health/nutrition/20recipehealth.html?ref=nutrition This recipe won out in their re-inventing taco night recipe competition. The rock cod you’ve got in the freezer would work well in this recipe (ling cod even better). The smoked jalapenos would take it to another level. I am going to try it soon.

  7. Thadd Nelson

    @lifeandlarder
    If you seed a fresh one, you should be be able to grow your own. Chiles are really easy to grow, and produce well. You may not get the same heat as the origional, as this seems to be at least partly environmental, but the taste will still be there.

  8. taylor (flour, water, dirt & rain)

    this is a great idea. homemade chipotle! been wanting to make some since chipotle is hard to find here in Ireland. need my chillis to ripen first….

  9. chanman

    @LifeandLarder

    Have you tried growing them? The plants won’t survive the winter in the Pacific Northwest, but I would have thought that Australia would be a suitable climate for growing peppers.

  10. Elizabeth Malon

    I tried. Followed instructions to the tee. They were in the smoker for 1 hr 30 min at 240* and they burned to a crisp. I planned to smoke them for 2 hours. Unfortunately I resisted the temptation to peek or I would have pulled them before they burned up.

  11. Elizabeth Malon

    Thanks, Hank. I did not pre-heat. They went in before I lit the smoker. I don’t doubt your instructions, just can’t imagine what went wrong. I’m using a propane smoker, put the peppers on the jerky rack at the very top of the box (away from the heat). They were sharing the smoker with three ducks and some pork, but I don’t think that would’ve affected anything. Do you? Will try again when I have more peppers to harvest. Perhaps putting them in a shallow aluminum tray would be safer?

  12. Laura

    Thanks for the how to tell if a jalapeno is a hot one info. I happened to buy 2 pounds of red jalapenos this wknd. They all had the stretch marks so I guess they’ll be hot ones:)

    Did 2 kinds: one sort of like you talk about only I put them in jars with salt and a little citric acid and pressure canned ‘em. They make good gifts for cooks or if you run out of chilies.

    Second way is the way I like to make them for keeping in the fridge. Make 1 quart of 5% salt brine to cover the raw chilies. Pack in a jar and weigh them down to keep the peppers under the brine. Let ferment for 10 days. (let off the pressure every few days if you don’t have an air lock on the lid) After the initial ferment store in the fridge for as long as you want. They are tangy and salty and retain a lot of their texture.

  13. I’ve Got The Bug | Drunk on Pork

    […] Ginger bug, that is. More in a second. The new Sexton Compound in Northwest Boise has been focused on preserving stuff lately. And I dehydrated Honeycrisp Apples (the cultivar lovechild of Macoun and Honeygold apples developed in the 60′s) which turned out lovely.  Crunchy sweet slices that smell like Fall.  Our neighbor gave us some jalapeños a week ago, so I tried a recipe from Hunter Angler Gardner Cook for smoked pickled Jalapeños. […]

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