Smoked Jalapeno Aioli Recipes

JALAPENO AIOLI

Jalapeno aioli image

This spicy jalapeno aioli sauce is easy enough for a quick dressing and a fabulous dip for the barbeque nights. Made with simple pantry staple ingredients.

Provided by Sujatha Muralidhar

Number Of Ingredients 5

Ingredients

1/2 cup mayonnaise
1 tbsp garlic (minced)
11/2 tbsp jalapeno (minced)
2 tbsp pickled jalapeno (minced)
1/2 tsp whole black pepper (crushed)

Steps:

In a small mixing bowl, add mayonnaise, minced jalapeno, pickled jalapeno, garlic, and black pepper.
Using a whisk, whip up gently until all the ingredients combined together.
Transfer to a serving bowl and enjoy.

Nutrition Facts : Calories 805 kcal, Carbohydrate 10 g, Protein 3 g, Fat 84 g, SaturatedFat 13 g, Cholesterol 47 mg, Sodium 1049 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHIPOTLES (SMOKED JALAPENOS)

Chipotles (Smoked Jalapenos) image

Chipotles have become sort of a trendy thing right now, but we have been using them for years in all kinds of things. Since I grow all kinds of hot peppers, I figured I would just make my own chipotles. All it takes is a smoker of some sort, peppers and patience. The best kind of smoker for this is a cold smoker or a side smoker, to keep the peppers from cooking during the smoking process. I smoke both ripe and green japalenos and use them for different flavors. You can also do cowhorns or any fleshy hot pepper. Prep time does not include firing up the smoker. 4 hours smoking time is an estimate. Time will vary according to your smoker and how meaty and large your peppers are. It also takes longer for green, grassy flavored peppers than it does for fully ripe ones. 1/4 cup chips is just to start the process, you will need up to 2 pounds, possibly more.

Provided by Queen Dragon Mom

Categories Mexican

Time 4h10m

Yield 1/2 pound

Number Of Ingredients 2

Ingredients

2 lbs red jalapenos or 2 lbs green jalapenos
1/4 cup pecan wood chips

Steps:

Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.
When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.
Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.
If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].

Nutrition Facts : Calories 544.8, Fat 11.3, SaturatedFat 1.1, Sodium 18.2, Carbohydrate 107.3, Fiber 50.9, Sugar 62.8, Protein 24.5

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