Instructions

1. Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
2. Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
3. 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.
4. 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.
5. Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
6. 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.
7. If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].