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Pecan Smoked Moruga Puree

buddy

buddy

As always . . . used AJ's puree recipe.  Started with 440 grams of deseeded pecan smoked Moruga chiles:
 
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I was tasting this throughout the process - this may be the finest batch of puree that I've ever made.
 
 
Thanks for looking.
 
TJP
 
 
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buddy said:
Not sure what these will turn into. . . 3 trays Red Morugas. Low temperature pecan smoke for 3.5 hours.

 
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I wonder what a smoke pepper jelly would taste like?  You ever try something like that?
buddy said:
Not sure what these will turn into. . . 3 trays Red Morugas. Low temperature pecan smoke for 3.5 hours.

 
Click to expand...
I wonder what a smoke pepper jelly would taste like?  You ever try something like that?
 
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laynlow said:
I wonder what a smoke pepper jelly would taste like?  You ever try something like that?

I wonder what a smoke pepper jelly would taste like?  You ever try something like that?
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I make a raspberry smoked 7 pot (or habanero) jelly every year.  But, I use smoked powder to get the smoky flavor into the jelly.
 
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laynlow said:
I wonder what a smoke pepper jelly would taste like?  You ever try something like that?
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What a coincidence, I just made some lol It was very tasty, the smoke wasn't as pronounced but still there. used hickory. On another note, how long does one normally smoke peppers? I smoked it for an hr with some chicken
http://thehotpepper.com/topic/51655-red-currant-apple-and-smoked-trini-mystery-hot-pepper-jam/
http://thehotpepper.com/topic/51661-smoked-trini-mystery-pineapple-jelly-aji-lemon-drop-pineapple-jelly/
 
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I smokem for 5/6 hrs fruit wood or pecan. 180 deg gives great smoke flavor without over smoking. Also depends on smoker. If using in fermenting don't smoke till dried. Otherwise smoke till peppers curl take on light smoke color especially when using cherry wood. Peppers should have a slightly leathery look and still some pulp sort of like dried apricots. Hope that helps BigB.
 
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buddy said:
I make a raspberry smoked 7 pot (or habanero) jelly every year.  But, I use smoked powder to get the smoky flavor into the jelly.
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Awesome!    I'll have to try this out.  Thanks!
 
BigB said:
What a coincidence, I just made some lol It was very tasty, the smoke wasn't as pronounced but still there. used hickory. On another note, how long does one normally smoke peppers? I smoked it for an hr with some chicken
http://thehotpepper.com/topic/51655-red-currant-apple-and-smoked-trini-mystery-hot-pepper-jam/
http://thehotpepper.com/topic/51661-smoked-trini-mystery-pineapple-jelly-aji-lemon-drop-pineapple-jelly/
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Cool thanks for sharing the links.   I have yet to smoke some myself, but I'm going to.   I would probably try a  3-4 hour cold smoke. 
 
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