INGREDIENTS

INSTRUCTIONS

Start this as early in the morning as possible.  Put smoke chips in a
container and cover with water. Mound about one  half the briquettes
into the charcoal pan and light. Wash the chiles  and cut a slit
lengthwise in each one from just below the shoulder to  about a half
inch from the tip. Place the chiles in a single layer  (slit side up)
on a surface that will fit in the smoker and won't let  the chiles fall
through. I use a BBQ wok, a pan shaped kinda like a  wok (but with a
flatter bottom) with holes drilled through meant for  stir frying
vegies on the BBQ. When the briquettes are covered with  gray ash,
spread out into an even layer (if using a BBQ, spread the  briquettes
to the side leaving a bare spot in the center). Place some  of the
soaked smoke chips on the briquettes. Fill the water pan with  2 to 3
inches of water (if using a BBQ, use an aluminum foil pan that  will
fit in the bare spot in the center of the BBQ) and put in place  over
(or in the center of) the briquettes. Put smoker or BBQ rack in  place,
place the container of chiles on the rack over the pan of  water, and
cover the smoker or BBQ. The idea is to keep a low-heat,  smoldering,
smokey fire for several hours. Add briquettes, smoke  chips, and the
optional sprigs of fresh rosemary as needed to keep  generating heat
and smoke. After 6 or 7 hours, the chiles have  probably absorbed as
much smoke as they're going to. They should be a  dark, brick-red color
and somewhat wrinkled; but, they won't be  totally dehydrated to a
point where they would keep at room  temperature. Remove them from the
smoker and finish drying them in a  warm oven or a dehydrator. Use for
making Chipotles en Adobo or  wherever chiles with medium heat and
smoky flavor is desirable...such  as barbeque sauces.  Note: while ripe
jalapeno chiles are considered the traditional fresh  chile for smoking
and drying to make chipotle chiles, other chiles  can also be smoked
and dried. I've found that ripe Fresno chiles are  generally more
available commercially that (should read  "than"...gonna have to change
that) ripe jalapenos and make an  acceptable substitute. Posted to
CHILE-HEADS DIGEST V4 #113 by Rich  McCormack <macknet@cts.com> on Sep
04, 1997

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 351
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 39.8mg
Potassium: 49.7mg
Carbohydrates: 86.9g
Fiber: 1g
Sugar: 51g
Protein: <1g