INGREDIENTS

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