Featured Pinch Tips Video
- 2 lb
- fresh jalapeno peppers
- 2 c
- hickory or mesquite chips
1Preheat oven to 450 degrees.
Put 2 cups hickory or mesquite chips in the bottom of a 4-inch deep heavy roasting pan.
2Cover with water and let sit for 5 minutes.
3Drain the water and cover the chips with foil.
4Place the jalapenos on the foil, in a single layer, and cover the pan tightly with additional foil, put in the oven for 10 minutes. (the foil will puff up like your making Jiffy popcorn.)
5Turn the oven down to 250 degrees and cook for 30 minutes longer until the jalapenos are slightly browned.
6Allow the jalapenos to cool and remove the stems, seeds and ribs after roasting.
7Refrigerate in an airtight container for up to 1 week.