Chipotle Peppers

🥘 Ingredients

• pecan wood chips or pellets
• jalapeño peppers ((preferably red)) 20

1. 1

   Set smoker temperature to 200°F. Add pecan wood chips or pellets (apple, cherry, hickory, or oak also work).
2. 2

   Wash and dry jalapeño peppers ((preferably red)) . 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.
3. 3

   Smoke the peppers for 3 hours . Remove from smoker. If not storing immediately in adobo sauce, dry completely.
4. 4

   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.