Tom and I decided (ahem, and our bank balances strongly suggested) more homemade xmas presents this year. Roddi gave us an idea with his mention of chipotles during our smoker craze (admittedly, ongoing)… so we thought we’d have a go at smoking our own chillis.
Traditional chipotles take several days to slow cold smoke and basically dry out, but we couldn’t be bothered spending 48 hours straight attending to and refueling our small smoker every 20 minutes. Instead we simply hot-smoked a selection of mixed chillis and capsicum-y things (banana caps, long green chilli, long red chilli and birds eye chilli), and jarred them up prettily in olive oil.
The finished product was distributed to Sydney friends and family, unfortunately the Ikea rubber-sealed jars we used were not as tightly sealing as one might like, but hopefully the contents is ok!
Interestingly, we left a couple of the un-jarred smoked chillis in the fridge and they are still sitting there in a ziplock bag, looking quite unblemished (about 3 weeks now).. so the smoking process does quite a bit of preserving.
We kind of made it up as we went, so no recipe for this, but roughly; hot smoke chillis for 20-30 mins, squash into sterilised jars, cover in olive oil (add garlic cloves, herbs if desired). Easy!