[CH] chipotle!
Blyrock (blyrock@bellsouth.net)
Fri, 3 Mar 2000 18:28:55 -0500
Answered my own question with a web search... if anyone has a different
recipe I am interested.
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Home-Smoked Chipotle Chiles
Recipe By : W. Park Kerr in "Burning Desires"
Chunks or logs of fragrant hardwood,
preferably a combination of oak & 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 tablespoon 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.)
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
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
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Tim
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PCSolutions
P.O.Box 403
Antioch, TN, 37011-0403
blyrock@bellsouth.net
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