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home-smoked-chipotle-chiles recipe

Date: Mon, 30 Jun 1997 04:37:15 -0700
From: (tbednarick@aarcorp.com)

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 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 From the
       Chile-Heads Recipe Collection

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