Smoked a bunch of peppers I grew (cayenne, jalapeños, scorpions and chocolate habaneros) for a couple hours and then into the dehydrator they’ll go for about 20 hours. Perfect smoky powders every time.
by Nameless908
10 Comments
dorkinimkg
Bro I want to so badly.
NWtrailhound
No. Peppers get their own smoke every year. They don’t share with anything.
Acceptable-Beyond-48
Interesting- do they impart any heat? I usually smoke my harvest on its own
cerberus1090
Instead of powder, I turn mine in to hot oil. Chop them in a food processor, toss them in a pan with some vegetable oil for 5-10 minutes, then in to jars, and topped off with more veggie oil. Seal the jars. Got hot oil for anything I may need it for. More pepper in the jar – hotter oil Less pepper – les spicy, but still gives a kick.
When the oil gets down to the level of the peppers, i just top it up with more oil. It dilutes it, and makes it less spicy, but it’s still fantastic, and sometimes I’ll take some of the pepper bits out to add to the flavor of whatever I’m eating instead of just the hot oil.
I haven’t tried smoking them first though…. May try that with next years peppers.
Duldrenek
I smoke my jalapeno and serrano peppers before I blend them into hot sauce.
friend_unfriend
Yeah I think the sauces made from smoked/roasted spices are tastier
Plane_Can_6178
I tear dried chiles into pieces, deseed, and simmer in a small amount of chicken broth (or vegetable broth) for about 20 minutes. Blend the result into paste, freeze 2 tablespoon increments in an ice cube tray, and use the frozen paste to replace chili powder in recipes. 2 tablespoon piece for every 1 tablespoon of dry powder called for in the recipe.
And now i want to smoke and dehydrate my own chiles first.
2fatmike
I powder it and then mix it with some garlic salt in tje blender to make a really fine dust. Be careful when doing this. Its like being pepper sprayed if you open the lid without letting it settle. My family uses it on everything. No batch is ever exactly the same. To me it gets better each year. Your blend looks to be at the very high end of hot. Use with caution. Sometimes it surprises even people that can handle the heat.
GunrockTA0811
Nope. I cold smoke mine.
T0adman78
I cut mine in half first. The wet centers pick up more some flavor than the skins that are designed to protect themselves. Sometimes I’ll take the seed out too, especially in the ones the seed are more developed like the Serrano I let get red.
10 Comments
Bro I want to so badly.
No. Peppers get their own smoke every year. They don’t share with anything.
Interesting- do they impart any heat? I usually smoke my harvest on its own
Instead of powder, I turn mine in to hot oil.
Chop them in a food processor, toss them in a pan with some vegetable oil for 5-10 minutes, then in to jars, and topped off with more veggie oil. Seal the jars. Got hot oil for anything I may need it for.
More pepper in the jar – hotter oil
Less pepper – les spicy, but still gives a kick.
When the oil gets down to the level of the peppers, i just top it up with more oil. It dilutes it, and makes it less spicy, but it’s still fantastic, and sometimes I’ll take some of the pepper bits out to add to the flavor of whatever I’m eating instead of just the hot oil.
I haven’t tried smoking them first though…. May try that with next years peppers.
I smoke my jalapeno and serrano peppers before I blend them into hot sauce.
Yeah I think the sauces made from smoked/roasted spices are tastier
I tear dried chiles into pieces, deseed, and simmer in a small amount of chicken broth (or vegetable broth) for about 20 minutes. Blend the result into paste, freeze 2 tablespoon increments in an ice cube tray, and use the frozen paste to replace chili powder in recipes. 2 tablespoon piece for every 1 tablespoon of dry powder called for in the recipe.
And now i want to smoke and dehydrate my own chiles first.
I powder it and then mix it with some garlic salt in tje blender to make a really fine dust. Be careful when doing this. Its like being pepper sprayed if you open the lid without letting it settle. My family uses it on everything. No batch is ever exactly the same. To me it gets better each year. Your blend looks to be at the very high end of hot. Use with caution. Sometimes it surprises even people that can handle the heat.
Nope. I cold smoke mine.
I cut mine in half first. The wet centers pick up more some flavor than the skins that are designed to protect themselves. Sometimes I’ll take the seed out too, especially in the ones the seed are more developed like the Serrano I let get red.