Rogue Farms

Kiln It With Our Jalapenos

Day three of the jalapeño harvest at Rogue Farms and those little red guys are chilling out in our hop kiln.

This is the second stop along the journey from patch to batch. Earlier we showed you how we pick our peppers, now we’re using our hop kiln to dry them.

The jalapeños are spread out in the kiln to a depth of 7 inches, similar to how we dry our hops.

A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli, is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes.


Drying takes about five days. Slow and steady is best. When it’s done, we truck the jalapeños 77-miles to the Rogue Brewery and Distillery where our fellow Rogues smoke them into chipotle perfection.

Something we can’t show you in these photos – the aroma the jalapeños give off in the kiln. The smell burns the throat and tickles the eyes. It’s like swimming in salsa.

Nothing about the journey from patch to batch is fast. Picking takes at least a week, drying five days, and smoking another 24-hours. Then, and only then, does Rogue Brewmaster John Maier use our chipotles to brew Chipotle Ale and mash Chipotle Whiskey. This is how we make sure John is using the freshest possible ingredients. Taste the difference in every bottle.

Want to see for yourself how we pick and dry our jalapeños? We expect the harvest to continue into next week, so come to Rogue Farms and check it out. We’re open daily through October.