[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Chipotle Peppers Recipe

After doing a little research I found this recipe for Chipotles at Berkley's 
SOAR site.  So for any one like me who can't find chipotles here it is.  

Bonus!  Its fat free too.  When my jalepenos ripen I am going to try this and 
also try canning them.  I'll let you know how it works.

Thanks to those who responded with info about chipotles.


Home-Smoked Chipotle Chiles
                    *  Exported from  MasterCook II  *
                       Home-Smoked Chipotle Chiles
Recipe By     : W. Park Kerr in "Burning Desires" 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chile Pepper                     Grill
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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
                        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 
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 
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 
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 
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 
       select chiles that have begin to turn red; they will 
       ripen. (Those picked without any red at all in their peels 
       remain green.)
       It might help you to know that I just weighed 1 1/4 pounds of 
       and it took 30 peppers. But since my jalapenos were on the 
       I'd think that 20-25 dried chipotles would be about the right 
       From the Chile-Heads Recipe Collection
       URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html