I have done it twice this year since we have such a large hot pepper crop. The best way is to let them ripen on the vine, but green will also work. I also did some smoking with the hot wax peppers and with some ripe serrano peppers (yum). The process was just as describe by Jim above (Jimster). We smoked them first in a smoker (using mesquite wood) for a couple of hours. After that, I cut them in chunks and placed them in the dehydrator for half a day or however long it takes to dry them. I have already used some smoked hot pepper chunks (AKA chipotles) for black bean soup. Also, you can simply grind up a small amount in a spice grinder and you get powdered smoked hot peppers. Just use as is, or add vinegar, tomatoes, spices, anything you want. I like to just grind them up and use as they are. They really are wonderful stuff, I will make them again.

I do Nita's recipe with chicken sometimes. Comes out perfect every time. I do add about half an additional can of tomatoes, because DH loves them. From Nita AZ Party Bake Pork Chops Betty Crocker New Dinner For Two Cookbook copyright 1964 4 lean pork chops, 1" thick 4 thin slices onion 1/4 cup uncooked rice (not instant) 1 can (1 lb. 13 oz.) tomatoes 1/2 to 1 tsp. salt pepper Trim any excess fat from chops. Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Top each chop with a slice of onion, 1 tbsp rice, and cover with whole (From Ang ~ I crush them through my fingers as adding) tomatoes. Add any remaining tomatoes and juice to skillet. Cover tightly; simmer over low heat or bake in foil covered baking dish at 350 degrees for 1 1/2 hours or until tender. 4 servings.

Mexican Rice from AmericaâÂÂs Test Kitchen Because the spiciness of jalapeños varies from chili to chili, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chills that are cooked in the rice. Use an oven safe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The potâÂÂs depth is less important than its diameter; weâÂÂve successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, oven safe lid. Vegetable broth can be substituted for chicken broth. 2 medium tomato, ripe tomatoes (about 12 ounces) cored and quartered 1 medium onion, preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeno peppers 2 cups long grain white rice 1/3 cup canola oil 4 clove of garlic, minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/2 cup cilantro, fresh, minced 1 lime, cut into wedges for serving Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately. Serves 6-8 as a side dish

And here's the wild rice salad recipe WILD RICE SALAD 1/4 tsp salt 3/4 cup brown rice, or brown basmati rice 1/2 cup wild rice 1 can sliced water chestnuts, drained 1 red pepper, diced 1 green pepper, diced 2 stalks celery, diced 1/2 cup raisins 1/2 cup diced red onion 1/2 cup toasted almonds 1/4 chopped fresh parsley DRESSING: 1/3 cup orange juice 1 tbsp grated lemon rind 2 tbsp lemon juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 large clove garlic, minced 1 tbsp rice vinegar 1/4 tsp salt In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley. Toss. In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.