---
source: https://keviniscooking.com/how-to-make-chipotle-peppers/
author: Kevin Westing
serves: 10
prep time: 3 hours
cook time: 10 hours
---

Set #smoker{} temperature to 200°F. Add @pecan wood chips or pellets{} (apple, cherry, hickory, or oak also work).

Wash and dry @jalapeño peppers ((preferably red)){20}. Make a slit with a #paring knife{} from stem to tip along the side of each pepper. Place in a single layer on a #wire rack{} that fits inside the smoker.

Smoke the peppers for ~{3%hours}. Remove from smoker. If not storing immediately in adobo sauce, dry completely.

Dry the smoked peppers in a #dehydrator{} at 125°F to 135°F, or in an #oven{} set at 170°F to 200°F (or its lowest temperature) for 6 to ~{10%hours}, until completely dried and leathery. Store in an airtight container or grind into chipotle powder.