HOME-SMOKED CHIPOTLES ADOBADO

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
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Chunks or logs of fragrant
Hardwood,
Preferably a combination of
Oak mesquite
1 1/4 lb Red-ripe jalapeno chiles,
With stems
1/2 c Dried Red New Mexico Chile
Puree
OR -
Commercial chile paste, such
As Santa Cruz
1/3 c Water
2 tb Tomato paste
2 tb Cider vinegar
1 tb Packed dark brown sugar
1 Clove fresh garlic
-peeled and crushed
1/4 ts 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.

Recipe By : W. Park Kerr in “Burning Desires”

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