Homemade Smoked Chipotle

Homemade Smoked Chipotle
Keith Ferris/Getty Images
  • Total: 24 hrs 15 mins
  • Prep: 15 mins
  • Cook: 24 hrs
  • Yield: about 5 ounces (5 servings)
Nutritional Guidelines (per serving)
13 Calories
0g Fat
2g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: about 5 ounces (5 servings)
Amount per serving
Calories 13
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Protein 1g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chipotles are simply smoked jalapeño peppers. The secret is to dry out the chiles in a smoke environment without cooking them first. Keep the temperature low for the best result. Then, use them as flavoring for everything from soups to salsa.


Steps to Make It

  1. First, you need a good clean smoker. Grease, oils or food particles from past smokes will leave a harsh and undesirable flavor on the chiles. Some people who make a lot of Chipotles have a smoker for just this.

  2. Once you have the smoker good and clean, start the fire. You will need to do a long smoke. Depending on the moisture in the chiles you might be looking at more than 24 hours so plan on adding coals to the fire periodically.

  3. Wash and dry the jalapeños. Remove the stems and make sure they are in good condition. Place the jalapeños in a single layer on the rack and close the lid. Chipotles are best smoked with a fruity wood, but oak or hickory work well also. You will have good Chipotles when the jalapeños have dried, become light in weight and a rich brown color. During the smoking process​, move the jalapeños around periodically and keep a close eye on the fire. Ideally, you should keep a cool, smoky fire that doesn't cook the chiles before they dry. Try for a consistent temperature of about 180 degrees F/82 degrees C. There really is an art to this so don't be discouraged if it doesn't work out the first time.