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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
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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
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.
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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
From the Chile-Heads Recipe Collection
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
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