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default Chipotle & Pasilla de Oaxaca - home smoked chillies

Post by Chilli-head on 28th September 2015, 11:46 am

Whilst I was making hot sauce, I set the kettle barbecue up to preserve some other types of chilli by smoking.  These add a fabulous smoky flavour to Mexican foods.  The starting point are well ripe Jalapenos (for Chipotle) and Pasilla (to make Pasilla de Oaxaca).

Set up is the same as I used before.  The barbecue has some little metal dividers to make it easy to light a small fire at one side - I used some thick Ash shavings to get it going, then added a mix of beech and oak cut into ~ 1" blocks and soaked for an hour in water.

Chipotle & Pasilla de Oaxaca - home smoked chillies Smokin10

When the lid goes on with the bottom vent open, top vent just cracked open, the flames cease and smoke begins to seep out.  Using the top vent to regulate, and topping up the fire with fresh wood as needed for five hours, and here's the result:

Chipotle & Pasilla de Oaxaca - home smoked chillies Smokin11

They smell really smoky.  The pasillas have a leathery texture, and the Jalapenos are a bit like soft dates.  They now need to be left to dry further before storing in an airtight jar, wjhere they'll keep indefinitely.
Chilli-head
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default Re: Chipotle & Pasilla de Oaxaca - home smoked chillies

Post by Chilli-head on 11th May 2016, 10:11 pm

Oh my. Beech wood smoked pasilla bajo are wonderful. Just cooked up my last squash and some beans in a sauce with tomato, smoked pasilla and dried ancho. The aroma was fantastic ! Almost a bit meaty. So glad I smoked a second batch Very Happy.
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