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Home-Smoked Chipotles Adobado

Home-Smoked Chipotles Adobado is a sauces recipe made with Water, Tomato Paste, Cider Vinegar, Dark Brown Sugar, and Fresh Garlic. Save it, add the ingredients to your shopping list, and cook it tonight.

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 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.