Marinated Smoked Peppers

1 jalapeno
1 red pepper
2 poblanos
1 tablespoon sugar
1/2 teaspoon sea salt
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon garlic powder
2 tablespoons fresh lemon juice

Weston Mandoline Slicer or Michael Symon Mandoline Slicer by Weston
Weston Vacuum Sealer, Realtree Vacuum Sealer, or Michael Symon Vacuum Sealer
Weston Vacuum Sealer Bag or Canister (works with the Realtree & Michael Symon sealers only)
Weston Smoker

Thinly slice your peppers with a Weston Mandoline Slicer. Use a Weston Vacuum Sealer to marinate the peppers in all of the remaining ingredients. This can be accomplished by using a vacuum sealer bag with a paper towel rolled just below where you are sealing to keep the liquid from the chamber, or by using  a Weston Vacuum Sealer Canister. Let the peppers marinate at least overnight, but the longer the better.

Once they are marinated, remove them from the bag or canister, wrap them in aluminum foil, and smoke them for about a half hour in a Weston Smoker set at 220 degrees F over mesquite wood chips. Alternatively, you can include a teaspoon of liquid smoke in your marinade, but you won't get the authentic smoke flavor.
Sample Product Label
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