How to Raise Chipotle Peppers Via Dehydrator
The pepper is not the actual name of the pepper plant, but the dried and smoked Mexican pepper. They have a fruity, smoky condiment and add a little heat to the dish. Mexican peppers grow well in Sunset Climate Zones 7 to 9 and 14 to 17. Choose a location that has at least six hours of sunshine a day, is wind-proof and has good sunlight draining soil. According to the University of California, sandy soil is the ideal soil to start pepper planting earlier this year, as the soil warms earlier in the spring than other soil types. Improve the sand with compost to get nutrients. Correct the heavier soil type with 1 part of garden soil, 1 part of sand and 1 part of compost to provide good-Drainage and nutrition. Only after the daytime temperature continues to be higher than 75 degrees Fahrenheit, and the night temperature is not less than 50 degrees Fahrenheit, seeds 1/4 deep in the soil are sown. Water the soil thoroughly to moisten it, but there will be no water. Keep the soil moist. The germination and maturity of pepper seeds require moist soil. In general, Mexican peppers require about 1 inch of water per week, and more water if the soil dries quickly in the hot sun. Thin seedlings at least 18 inches apart.
When the pods are red, harvest the jalapeno to get a hotter taste. When ripe, the pods are hard and bright red. It takes about 10 pounds of the jalapeno to make about 1 pound of jalapeno. Wash and dry the Chili Peppers in cold water. Keep the peppers dry, but if you want to reduce the drying and smoking time, cut the stems off the pods and cut the pods in half, be careful not to lose any seeds. Make sure your smokers are clean so that the residue from other foods does not change the taste of the pepper. According to the manufacturer's instructions, cold smokers are set up with wood chips. Smoke will dry the pods during smoking.-Don't burn the pods with freak or pecan flakes smoke a lot. Place the pepper pods in the smoker and smoke for at least 8 hours or until the pepper pods become crispy, tough, dry and black. After 8 hours, you can take out the pepper from the smoker and complete the whole process in an oven of 150 to 200 degrees Fahrenheit, or follow the instructions of the dehydrator in the food dehydrator.