INGREDIENTS

INSTRUCTIONS

Recipe By: W. Park Kerr in "Burning Desires" Use Chunks or logs of
fragrant hardwood, preferably a combination of oak & mesquite.  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.)  Curtis sez: "If you want to use
store-bought dried chipotles (which  means the time to make this recipe
goes down to under 1/2 hour), it  might help you to know that I just
weighed 1 1/4 pounds of jalapenos,  and it took 30 peppers. But since
my jalapenos were on the small  side, I'd think that 20-25 dried
chipotles would be about the right  amount."  MAKES ABOUT 3 CUPS
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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