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Home-smoked Chipotles Adobado

Home-smoked Chipotles Adobado is a home-style recipe. Serves 100. Chunks or logs of fragrant Hardwood, Preferably a combination of Oak & mesquite 1 1/4 lb Red-ripe jalapeno chiles, With stems 1/2 c Dried Red New Mexico Chile Puree OR - Commercial chile paste, such As Santa Cruz 1/3 c Water 2 ...

Ingredients

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

Method (preview)

1. 1

   With stems 1/2 c Dried Red New Mexico Chile

2. 2

   Peeled and crushed 1/4 ts Salt

3. 3

   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.

4. 4

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

5. 5

   Remove the chipotles from the smoker.

6. 6

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

7. 7

   Set over medium heat and bring to a simmer.

8. 8

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

9. 9

   Cool to room temperature.

10. 10

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

11. 11

    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.

12. 12

    Store airtight at room temperature.

13. 13

    Recipe By: W. Park Kerr in "Burning Desires"