INGREDIENTS

INSTRUCTIONS

From: hazy@jagunet.com (James Rook)
Date: Mon, 02 Sep 1996 14:35:14 GMT
To Boz: You'll probably get a lot of replies on this, but chipotles are
dried, smoked, ripe jalapenos. If you don't have a local source (my local
Giant carries them in a little plastic thingy - expensive) like an ethnic
food store, you can order them from many of the catalogs. Check the
Chilepage for good addresses.
If you want to make them yourself I have two techniques that work for me.
Method #1 -
1. Fire up your smoker. A grill will work but remember you're smoking and
drying not cooking, so keep the heat very low - 180 to 200.
2. Cut a little X on the bottom of your chiles and put them in the smoker.
3. Tend the fire and wait for about 6 - 8 hours or until chiles are dry.
4. Store in an airtight container.
5. Enjoy!
Method #2 - Quick and Dirty (I use this for green jals I'm going to use
right away)
1. Get a Cameron stove top smoker.
2. Cut jals in half and place in smoker.
3. Smoke for 1/2 to 1 hour.
4. Repeat #5 above.
If you're looking for an adobo sauce for the chipotles just mix 1cup catsup
with 1 cup vinegar, 1 finely chopped onion and a couple of cloves of garlic
and cook it down until it's reduced by half. Add chipotles.
CHILE-HEADS DIGEST V3 #092
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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