Delicious Large Green Olives Stuffed with Chipotle Peppers.

At the end of the growing season, jalapeños naturally begin to turn red. They are kept on the vine as long as possible. When the jalapeños are deep red and have lost much of their moisture, they are selected to be made into chipotles. The red jalapeños are moved to a closed smoking chamber where they are spread out on metal grills. Wood is placed in a firebox, and the smoke enters the sealed chamber. Every few hours the jalapeños are stirred to improve smoke penetration. The chilies are smoked for several days until most of the moisture is removed.