| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 24 | Chipotle chiles | |
| 1/3 | c | Onion, loosly chopped |
| 5 | T | Cider vinegar |
| 2 | Cloves garlic | |
| 4 | T | Ketchup |
| 1/4 | t | Salt |
| 3 | c | Water |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 83
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1275.8mg
Potassium: 314.9mg
Carbohydrates: 17.8g
Fiber: <1g
Sugar: 14g
Protein: 1.4g