How to Make Chipotle Peppers

How to Make Chipotle Peppers at Home

If you’ve ever wondered how to make chipotle peppers, you’re in for a treat. Chipotle peppers are simply jalapeños that have ripened to red, then roasted or smoked and dried. They’re a staple in Mexican and TexMex cooking, lending that irresistible smoky heat to dishes like adobo sauce, chili, and soups.

While you might find chipotle peppers at a farmers market, a specialty grocery store, or even order them online in dried form, there’s something deeply satisfying about making your own.

Jalapeños are easy to grow, and every year I harvest baskets of them—many green for recipes like Hot Pepper Jam, Home Canned Salsa with Lime Juice, Chipotle Beef with Cauli Rice, Chicken Taco Soup Starter, Hearty Paleo Chili, and Southwestern Butternut Squash Soup (you’ll find that one in my Nourishing Soups ebook).

But when you let those jalapeños ripen to red, you open the door to homemade chipotle peppers.

Step-by-Step: How to Make Chipotle Peppers

1. Harvest ripe red jalapeños.
   • You can also leave green jalapeños on the counter to ripen. They may shrivel a bit, but as long as no mold develops, they’re perfectly fine to use.
2. Smoke the peppers.
   • I prefer smoking ours, and we’ve used the same trusty smoker for years. The slow smoking process infuses that deep, earthy flavor that makes chipotle peppers so special.
   • Our smoker is the Daniel Boone model from Green Mountain Grills, which may be discontinued.  This one looks similar and is available on Amazon. There is also this brand, which is highly rated and raved about online.  Whichever brand or model you choose, my husband recommends a smoker powered by wood pellets.
3. Dry the peppers.
   • After smoking, transfer them to a dehydrator until they’re completely dry. This step ensures they’ll store well and keep their flavor.
   • I’ve used this dehydrator for almost ten years and it’s still going strong. 
   • Tip: No dehydrator? You can use your oven on its lowest setting with the door cracked open, but it may take longer and require more babysitting.
4. Store for later.
   • Place dried chipotle peppers in an airtight glass jar or vacuum seal* them for long-term storage.
   • They also make wonderful gifts for fellow food lovers.
   • *Save 10% on vacuum sealers with code ROOTSBOOTS.

A True Homestead Story

One summer, I had a bumper crop of ripe red jalapeños. I’d already made a big batch of my homemade Sriracha Sauce, and when the next harvest came in, I made another batch—because, honestly, we were in the middle of major renovations and my brain was running on fumes. Later that same day, I stumbled across a TexMex recipe calling for adobo sauce. Curious, I looked up how to make it and discovered the main ingredient was—you guessed it—chipotle peppers.

At the time, I didn’t even know what a chipotle pepper was. Turns out, it was the exact pepper I had just turned into a lifetime supply of Sriracha! Lesson learned: now I have two fantastic ways to use up a bumper crop of red jalapeños—Sriracha Sauce and homemade chipotle peppers.

Why You’ll Love Making Your Own

• You control the flavor: smoke them lightly for a gentle heat or longer for bold smokiness.
• They’re shelf-stable and versatile: perfect for soups, stews, sauces, and marinades.
• They connect you to the rhythm of the harvest: transforming simple jalapeños into something extraordinary.

So next time you’re wondering how to make chipotle peppers, remember it’s as simple as letting jalapeños ripen, smoking them, and drying them. With a little effort, you’ll have jars of smoky, spicy goodness ready to elevate your cooking all year long.