Anybody here make chipotles from scratch? What's your procedure?

Chipotle is simply red ripe jalapeños smoked over pecan. They would be great stuffed and bacon wrapped or like from the store, canned in adobo sauce.

I've done a lot of reading this afternoon. You would think (at least, I would!) chipotles (genuine 'real McCoy') would be easy to find in south Texas. Not so. And not a lot online, either. Some, yes, but not an abundance of choices. I'm seriously considering producing genuine chipotles and making them available to the citizens in my area. I can produce and sell them for much less than what they're going for online.

I’ll be one of your first customers

Thanks!

I got a full day ahead of me tomorrow, but I'll pick up five pounds from the HEB Sunday. I've got to ripen them before I smoke them, so it ain't gonna happen overnight. When I get 'em done, I'll post.

You can smoke the fully ripened red or the unripened green. We used to only smoked the red after they were fully ripened and dry. But have found out that by splitting, deveining and removing the seed we can smoke them green for a few hours and then use a dehydrator to full dry them.

Umm, yeah, that's one way of doin' it. On the other hand, if you want genuine 'Real McCoy' chipotles, they have to be fully ripe and smoke dried whole. I'm gonna do it the old fashioned way and produce a top shelf product.

I’m dang near tired of all the red and dark jalapeños I’ve been picking for the last two months.

Dried and crushed, they make a great seasoning.

Good problem to have