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Home-smoked Chipotle Peppers




Source of Recipe


David


Recipe Introduction


Find yourself some logs or chunks of fragrant hardwood, Preferably a combination of oak & whatever


List of Ingredients




Home-smoked Chipotle Peppers


1 1/4 lb Red-ripe jalapeno peppers with stems
1/2 c Dried red new mexico pepper puree
1/3 c Water
2 tb Tomato paste
2 tb Cider vinegar
1 tb Packed dark brown sugar
1 cl Fresh garlic - peeled and crushed
1/4 ts Salt

Recipe




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.