Step 1

Make sure your peppers are clean! Wash and dry them before smoking them.

Step 2

Remember to only use fresh peppers and throw away rotten ones.

Step 3

Wear gloves to remove the stems, ribs, and seeds, the center of the peppers. You can slice the thicker and larger peppers into thinner ones or into rings.

Step 4

Leave them whole if you prefer, but they will take much longer to dry.

Step 5

However, you can cut a slit in each whole pepper to make sure that the smoke can penetrate.

Step 6

Remember that gloves are important when working with peppers.

Step 7

Their oils can burn your skin and it’s not like it will go away immediately. The pain can linger!

Step 8

Make sure your smoker is ready for the peppers.

Step 9

Use the tongs to turn the peppers at least once a day until you see them gradually dry out.

Step 10

This will take days, sometimes even weeks, depending on the size of the peppers.

Step 11

If you’re using an electric smoker, you can turn it off at night.

Step 12

If you’re using wood though, allow the fire to burn down at night.

Step 13

The process of drying La Chinata is quite different.

Step 14

As mentioned, the peppers are harvested in October and from the field, they are moved to a smoking house that Spanish farmers often have in their own land.

Step 15

The traditional way of drying the peppers is by smoking them using firewood from holm oak, which usually takes about 15 days to ensure that fruit is already dry.

Step 16

Smoked peppers will have a lovely aroma, but they are still pretty much wet and fleshy, which is not very ideal for storage.

Step 17

Use your baking parchment paper to dry the smoked peppers in the oven in the lowest possible setting.

Step 18

Turn them a couple of times until they are completely dry inside out.

Step 19

As for the traditional process, the paprika is dried under the sun, which results to a more intense flavor and aroma, the signature for most Spanish cuisines, from salami and chorizo to paella.

Step 20

To dry out the smoked peppers faster, smoke the peppers for only a day and complete the drying process by using a dehydrator.

Step 21

Transfer your peppers to your dehydrator trays and let the magic work by setting it at 125 degrees F for about 10 hours tops.

Step 22

When they’re done, it’s now safe to store the peppers in tightly sealed containers and use them as needed.

Step 23

Always store your smoked and dried peppers in an airtight container.

Step 24

Only grind them once you’re ready to use them.

Step 25

Holding off the grinding process until use is a good way to preserve its smoky flavor.

Step 26

When stored, smoked peppers are generally OK for a few weeks, but to get the best taste, ground them at the time of use.

Step 27

Store your sealed smoked paprika away from direct light and heat, such as a drawer or a closed cupboard, and always away from the oven.

Step 28

Smoked paprika doesn’t exactly go bad, but it loses potency in a period of six to eight months.

Step 29

You can use smoked paprika in soft cheeses and cooked eggs, and it also goes well with white fish, pork, and chicken.

Step 30

You’ll also find it a natural match with tomato-based dishes and potatoes.