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Drying Chipotles 02

This Drying Chipotles 02 recipe uses Water, Tomato Paste, Cider Vinegar, Dark Brown Sugar, and Fresh Garlic Peeled And Crushed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/3 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 clove
• 1/4 tsp

Method (preview)

1. 1

   Prepare a smoker according to the manufacturer's directions, using the wood Chunks or logs of fragrant hardwood, preferably a combination of oak and mesquite 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.

2. 2

   Lower the cover and smoke the chiles for 2 1/2 hours, or until they are soft, brown, and slightly shriveled.

3. 3

   Remove the chipotles from the smoker.

4. 4

   In a medium nonreactive saucepan, combine them with the chile puree, water, tomato paste, vinegar, brown sugar, garlic, and salt.

5. 5

   Set over medium heat and bring to a simmer.

6. 6

   Cook, stirring once or twice, until the sauce is very thick, about 15 minutes.

7. 7

   Cool to room temperature.

8. 8

   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.

9. 9

   Store airtight at room temperature.