| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Seasoning |
1 |
Servings |
INGREDIENTS
| 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 |
|
Clove fresh garlic; peeled and crushed |
| 1/4 |
ts |
Salt |
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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