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Home-Smoked Chipotle Chiles

Home-Smoked Chipotle Chiles is a home-style recipe. Serves 1. 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 wate...

Ingredients

• 1 1/4 lb
• 1/2 cup

Method (preview)

1. 1

   OR commercial chile paste, such as Santa Cruz 1/3 cup water

2. 2

   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.

3. 3

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

4. 4

   Remove the chipotles from the smoker.

5. 5

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

6. 6

   Set over medium heat and bring to a simmer.

7. 7

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

8. 8

   Cool to room temperature.

9. 9

   Transfer the chipotles to a covered storage container and refrigerate for at least 24 hours before using.

10. 10

    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.

11. 11

    Store airtight at room temperature.

12. 12

    URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html