2 people made this
Simply smoke on the BBQ and pulse in the food processor - and you have an exotic smoky spice to add to pizzas, casseroles - even just to top off a regular plated meal.
500g jalapeno or Thai chillies
3 cups wood chips - soaked
Extra time:10min ›
- Slit all chillies down one side wearing food-handling gloves.
- Take whatever woodchips you prefer and soak for 2 hours in water that has just finished boiling (use kettle for ease and speed).
- Pre-heat hooded or kettle BBQ to around 110-120 degrees C (less if your BBQ can manage it).
Be sure to keep your hands away from your eyes, nose or mouth - And be careful not to inhale the powder when blending.
See it on my blog
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