Infused Chipotle Oil Smoke red jalapenos at 225 for 4 hrs. using mesquite wood. Then put the chiles in a dehydrator for about 14 hrs or until dry. Rough chop chiles into flakes, and let smoke for 3 hrs. at 225 in regular olive oil using mesquite wood. Let it completely cool, and then strain the oil with cheesecloth into a dry sterilized glass jar/container. Store in a cool dry place. Good for frying taco shells, taquitos, quesadillas, pinto beans, or whenever you want that chipotle flavor and/or heat without the chile flakes. Also great when making baked/smoked potatoes, just rub them with the oil, and sprinkle them with salt. Enjoy chileheads!