Title: Recipe By : W. Park Kerr in "Burning Desires"
Categories: Chile Grill
Yield: 1 Servings

		Chunks or logs of fragrant hardwood
		Preferably a combination of oak &
		; mesquite
1 1/4	lb	Red-ripe jalapeno chiles; with stems
1/2	c	Dried red new mexico chile puree
		Or
		Commercial chile paste; such as santa cruz
1/3	c	Water
2	tb	Tomato paste
2	tb	Cider vinegar
1	tb	Packed dark brown sugar
1		Clove fresh garlic; peeled and crushed
1/4	ts	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.

NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or in the store, select chiles that have begin to turn red; they will eventually ripen. (Those picked without any red at all in their peels will always remain green.) Posted to MM-Recipes Digest V4 #1 by on Jun 30, 1997

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