From webmaster@nikibone.com Wed Jan 8 12:16:52 2003 Date: Wed, 8 Jan 2003 01:33:20 +0000 (UTC) From: Niki Newsgroups: rec.food.recipes Subject: Home Smoked Chipotles Adobado Followup-To: rec.food.cooking, rec.food.recipes Home Smoked Chipotles Adobado chunks or logs of fragrant hardwood, preferably a combination of oak and mesquite 1 1/4 lb red-ripe jalapeno chiles, with stems 1/2 cup dried red New Mexico Chile Puree or commercial chile paste, such as Santa Cruz 1/3 cup water 2 Tbsp tomato paste 2 Tbsp cider vinegar 1 Tbsp packed dark brown sugar 1 clove fresh garlic, peeled and crushed 1/4 tsp salt Prepare a smoker according to the manufacturer's directions, using the wood chunks and achieving a steady temperature of 275 to 300 degrees F. Place the chiles directly on the smoker rack (or use a shallow disposable foil pan) at the cooler end of the smoking chamber or on the upper rack if your smoker has one. Lower the cover and smoke the chiles for 2 1/2 hours, or until they are soft, brown, and slightly shriveled. Remove the chipotles from the smoker. In a medium nonreactive saucepan, combine them with the chile puree, water, tomato paste, vinegar, brown sugar, garlic, and salt. Set over medium heat and bring to a simmer. Cook, stirring once or twice, until the sauce is very thick, about 15 minutes. Cool to room temperature. Transfer the chipotles to a covered storage container and refrigerate for at least 24 hours before using. They can be refrigerated for up to 2 weeks or frozen for up to 2 months. Unsauced dried chipotles: After removing the chiles from the smoker, place them on a rack and leave them, loosely covered, at room temperature, until crisp, light, and dry, 1 to 2 weeks, depending on the humidity. Store airtight at room temperature. Niki -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.