How do I smoke chiles?
Some recipes and techniques are available at the chile heads www site. Check the Other Sources List for the URL. From Garry Howard, , taken from the chile-heads list.. Americans who love the smoky taste and fiery bite of chipotles have recently been hit with high prices and a scarcity of product. With prices for these smoked jalapenos reaching $15 a pound wholesale, home growers yearn to smoke their own. But the Mexicans have been fairly secretive about their techni- ques, and none of the books on chiles describe home smoking. After a trip to Delicos Mexico, I think I have solved this mystery — but the process takes some dedication. First, let’s look at how the Mexicans do it. They use a large pit with a rack to smoke-dry the jalepenos. The pit con- taining the source of heat is underground, with a tunnel leading to the rack. The pods are placed on top of the rack where drafts of air pull the smoke up and over the pods. The jalapenos can be whole pods or pods without seeds. The latter
