| home-smoked Chipotle Chiles source: Recipe By W. Park Kerr In burning Desires chunks Or Logs Of Fragrant Hardwood, Preferably
A Combination Of Oak And Mesquite
1 1/4 Pounds Red-ripe Jalapeno Chiles With Stems
1/2 Cup Dried Red New Mexico Chile Puree Or Commercial
Chile Paste, Such As Santa Cruz
1/3 Cup Water
2 Tablespoons Tomato Paste
2 Tablespoons Cider Vinegar
1 Teaspoon Packed Dark Brown Sugar
1 Clove Fresh Garlic, Peeled And Crushed
1/4 Teaspoon Salt 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.) 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. |
