I love chipotle flavor and chipotle peppers, but I recently discovered that my chipotle seasoning cubes are not in line with our family’s Get Real challenge. And yes, I suppose I could buy already-smoked whole chipotle peppers at the store, but I happened to have jalapenos in the house so I decided to try to find a way to smoke them myself. That’s when I remembered Kathy Hester’s Slow Cooker Smoked Tofu. I set out to smoke my peppers in a similar way, in my slow cooker. I changed the spice line-up in the smoking materials to reflect the flavor I wanted for the chipotles.
After actually trying it out, I wouldn’t do this inside the house again (the smell is actually pleasant, but stings your eyes a bit). In the future, I’ll wait for a nice day and set the slow cooker out on my porch or at least open the windows before I start the smoking process. But my peppers were totally smoked! It was awesome. You’ll need a 4 quart or larger CrockPot, a vegetable strainer or colander that will fit in your crock without sitting down on the bottom and at least two sheets of foil.
Home Smoked Chipotle Peppers
Ingredients
- 2-4 jalapenos, sliced
- Smoking Ingredients
- 4 tablespoons raw white rice
- 4 tablespoons sucanat (or brown sugar)
- 1 tablespoon cayenne pepper
- 1 tablespoon chili pepper
- 2 tablespoons black pepper
Directions
Protect your crock insert (from the burning sugar) with at least two sheets of foil and create a vessel for your smoking ingredients. Insert and stir all of your smoking ingredients. Place sliced jalapenos in a single layer inside vegetable strainer or colander.
Cover and cook on HIGH for 2 hours, then cook on LOW for 6-10 hours, flipping jalapenos halfway through.
The Results
These chipotle peppers turned out fantastically. Like I said, the smell in the house was really strong, so I’ll be a little more wary of that next time I do this. But the method is awesome. The little smoked chipotle rings are perfect. I can’t wait to use them in a recipe.
PS: In case you’re curious, here are the ingredients from my Chipotle Seasoning Cubes–Salt, Monosodium Glutamate, Onion Powder, Garlic Powder, Chile Powder, Silicon Dioxide (Prevents Caking), Hydrolyzed Corn Protein, Natural and Artificial Flavor, Caramel Color, Citric Acid, Disodium Inosinate, Spice, Yellow 6 Lake, Disodium Guanylate, Sulfur Dioxide (Used to Protect Quality).
This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Potluck Friday,·Frugal Fridays , I’m Lovin’ It, Simple Lives Thursday, Frugal Food Thursday, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.
That is a great idea. I love the flavor of chipotle. I guess you can even use milder peppers for this as well. I do have a couple questions. Did you just create a foil "bowl" and put the smoking ingredients in it and then set the colander directly on top?And why do you need to protect your crock insert?
I basically lined the crock insert with the foil, but yes it's basically a bowl. As for the colander, my handles rest on the lip of the crock insert, so it's suspended above. And you're protecting the crock insert from the burning sugar (it can damage the finish). I'll add that to the post! Thanks!
Oh my goodness. This is fantastic. Peppers are very high in nutrients and, of course, flavor. I will be trying this recipe. I'd be honored if you'd share this post on our new weekly link up — Friday Food Flicks — Amanda
Hi Kristi,I am so happy to get this recipe for Smoked Chipotle. I can't wait to give it a try, because I use Chipotle in several recipes, I am sure it would be better. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday. Come Back Soon!Miz Helen
Kristi,I was so inspired by this post I am featuring it on Friday Food Flicks tonight. Thanks for sharing!Amanda
I can't wait to try this! Thank you for sharing. I love chipotle peppers and use them often.