member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Home-Smoked Chipotle Chiles


    Source of Recipe


    Internet

    List of Ingredients




    1 1/4 pounds red-ripe jalapeno chiles -- with stems
    1/2 cup Dried Red New Mexico Chile Puree
    OR 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 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.

    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.) Curtis sez: "If you want to use store-bought dried chipotles (which means the time to make this recipe goes down to under 1/2 hour), 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

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |