Recipe - Chipotles

Jalapeno chiles

From: hazy@jagunet.com (James Rook)

Date: Mon, 02 Sep 1996 14:35:14 GMT
To Boz: You'll probably get a lot of replies on this, but chipotles are
dried, smoked, ripe jalapenos. If you don't have a local source (my local
Giant carries them in a little plastic thingy expensive) like an ethnic
food store, you can order them from many of the catalogs. Check the
Chilepage for good addresses.

If you want to make them yourself I have two techniques that work for me.

Method #1

1. Fire up your smoker. A grill will work but remember you're smoking and
drying not cooking, so keep the heat very low 180 to 200.

2. Cut a little X on the bottom of your chiles and put them in the smoker.

3. Tend the fire and wait for about 6 8 hours or until chiles are dry.

4. Store in an airtight container.

5. Enjoy!

Method #2 Quick and Dirty (I use this for green jals I'm going to use
right away)

1. Get a Cameron stove top smoker.

2. Cut jals in half and place in smoker.

3. Smoke for One half to 1 hour.

4. Repeat #5 above.

If you're looking for an adobo sauce for the chipotles just mix 1cup catsup
with 1 cup vinegar, 1 finely chopped onion and a couple of cloves of garlic
and cook it down until it's reduced by half. Add chipotles.

CHILEHEADS DIGEST V3 #092

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.