Re: [CH] burritos
T. Matthew Evans (tmattevans@yahoo.com)
Tue, 2 Mar 2004 13:18:59 -0800 (PST)
ChileBuzz --
This recipe has been modified only slightly from the one I pulled out of "The
Great Chile Book" by Mark Miller many, many years ago. I've included
proportions for chipotles, but other smoked chiles will work -- substitute an
equal amount of other chiles by weight (or by volume), but not by number.
Chipotles en Adobo
40 chipotles
1 large yellow onion, sliced
1 head garlic, peeled and sliced
1.25 cups cider vinegar
1 cup ketchup
2 tsp. kosher salt
1 tsp. smoked habanero powder
0.5 tsp. ground cumin
3 quarts water
Combine everything and simmer for 1 to 1.5 hours. You should have 4 to 5 cups
of liquid remaining and the chiles will be very soft. If you use table salt
rather than kosher salt, cut the amount in half. Also, if you want chipotle
puree, just put a couple of scoops in the blender -- onions, garlic, seeds, and
all. This stuff keeps in the refrigerator for a few months. I've never tried
to can it.
Matt
--- ChileBuzz <chilebuzz@earthlink.net> wrote:
> CH awakened by the lure of chilies to mah mouf ...
>
> Say, Matt, hows about sharing that chipotles en adobe recipe with
> us, too? Pleeease. Since discovering chipotles, food without that
> smoky touch seems lackluster somehow. (which reminds me, it ia
> about time to stock up again on Jim's ground chile chipotle which
> goes into near bout everything around here.)
>
> I have tried different commercially-canned brands of chipotles en
> adobe, some are too vinegary for me. Making my own from dried chiles
> might be just the ticket.
>
> John, John ... how can you tell us about your hab plum sauce/glaze
> and not let us in on it? Does sound good! Secret recipe? or will
> you share?
>
> ok ... back to to lurking now,
>
> ChileB
>
>
>
>
>
>
>
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