| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 24 |
|
Chipotle chiles |
| 1/3 |
c |
Onion; loosly chopped |
| 5 |
tb |
Cider vinegar |
| 2 |
|
Cloves garlic |
| 4 |
tb |
Ketchup |
| 1/4 |
ts |
Salt |
| 3 |
c |
Water |
INSTRUCTIONS
ADOBO SAUCE
From: mariusj@best.com (Marius Johnston)
Date: Mon, 5 Aug 1996 17:29:49 -0700
Thanks to the exchange a while back, I smoked my first chipotles and made
adobo sauce for them. I am now a convert! Homemade is really better than
the canned, they are more "smoky" and more flavorful. I took about 24 green
( rumor has it that red are even better, but I could not find them)
jalapenos and 6 pasillas and smoked them in my Brinkmann (S&G), empty water
tray in place, at 225 degrees for 5 hours. Every hour I added hickory chips
wrapped in foil. I did not dry them but smoked them until most of the green
was lost to a dark,wrinkled but not hard exterior.
I used all 24 of my chipotles (I froze the Pasillas) which I slit.
The adobo sauce is mostly Mark Miller's recipe from "The Great Chili Book"
I covered and cooked over low-medium heat 1 1/2 hours the above except the
chipotles.
Added my Chipotles and cooked another hour.
If you like you can puree the results. I freeze mine in zip lock bags so
that it freezes in the shape of a skinny hot dog. This way you can cut off
what you want without having to defrost the whole thing.
bbq-digest V2 #066
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Lonely? No one understands like Jesus”