Title: Home-Smoked Chipotle Chiles
Categories: Peppers Check
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 | cl | Fresh garlic; peeled and crushed |
| 1/4 | ts | Salt |
Recipe by: W. Park Kerr in "Burning Desires" 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.