This year's peppers are exceptional and abundant.
A little cold smoke using sweet fruit woods and the magic of preservation begins.
Some we made into a smoked hot sauce and canned.
Others went into the dehydrator for 12 to 24 hours.
We like to pack the dried peppers in mason jars for storage.
These are red jalapenos done into chipotles
Going to enjoy the bounty of the harvest all winter!
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