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Hot sauce for some, dehydrate and grind into powder for others. Even smoke then dehydrate and grind.
I have been doing the above for years and highly recommend any one of them. It works very well with thin walled peppers which I grow.Pete
Large BGE
Char Broil Tru-Infrared Commercial series
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Take them to your favorite Oriental Restaurant & see if they want some. I used to take habaneros to a local Caribbean place & got coupons for dinners.MES 30"
A-Maze-N pellet smoker
Weber 22" kettle
E-Z-Que rotisserie
Weber Smokey Joe
Big Weber Gasser
Cracker Smoker
UDS
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Those peppers are one of my faves... great flavor and heat. I use them in my pork loin Asian jerky. Mmm.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Seriously, smoke them first at a low temp, 150-200° for a an hour or so. I use Apple wood.
Then, you can dehydrate them or just keep going on the smoker until they are very dry but not burnt. I run the dehydrator at 160°.
Stem them and run through a blender or a coffee grinder to make powder:
We use the powder on all sorts of stuff. Add to burgers, soups, fries, meats, chili, etc. It can be done individually or as a batch.
It's what's widely called a chipotle pepper but I think you'll love them if you are a pepper fan. It's a process that works with the thin walled peppers and not so much with thicker peppers like jalapenos. Serranos are a tweener peppers for example. For those, some easy tricks to make them work better.
As for doing them in larger amounts, I use a basket to smoke them in and run 4 trays in the dehydrator to gain some scale for the work.Pete
Large BGE
Char Broil Tru-Infrared Commercial series
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Pete this is pretty much what I do with most of my jalapeno and Serrano peppers...Even did it with Bhut Jolakia...aka Ghost-potle...
I use only ripe peppers for this... I like to cut them open to get the smoke into the meat of the peppers...Then dry them really dry...I got 2 qt. containers full of chipotle type peppers all around... Don't really need more......I don't grind them till I need more...Got shakers of various peppers in my cabinet...No shortage of heat here...
That said, that may be the best use for these...Thin walled peppers dry so well...Not meaty enough to make a decent (thick) sauce but they do work well in salsas and the like...
Too many hot peppers...What a problem to have, huh...Craig
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