Jalapenos.

Rinse entire pepper. Pat dry. Throw in smoker for as long as it
takes to cook your meat. Dehydrate the rest of the way to get all
moisture out. Grind. Chipotle powder.

Email me at barshetta at houston dot rr dot com for a sample.

peace,
stephen s.

On Tue, 06 Jul 2004 04:17:06 GMT, Douglas Barber
> wrote:

>Jalapenos
>
>Cut the stems off.
>
>Then, when you can see how the inner membranes run, slit it right down
>one of those membranes.
>
>Then run your knife - steak or paring knife - around the inside of that
>thing to liberate the inner membranes.
>
>The get ye to a sink, and use a teaspoon to get the rest of the
>membranes and ssed out of these pepper.
>
>Next, chop equal ammounts of the most indigestible burnt ends of your
>last brisket, chopped, and onion (not sweet onion, not from vidalia
>county, we want the geniune article for this purpose). Now take some
>cream cheese heated to about 90 degrees (that would be roonm temp, this
>time a year)....mix it with that chopped brisket and onion with your
>fingers till it feels right for putting into those cleaned-out
>jalanpenos you made....
>
>Stuff 'em, put 'em in a 350 oven for 40 minutes or in your pit for as
>long as it takes....and if ya got hold of a batch of super-hot
>jalapenos, don't blame me!