Recipe - Smoked Chipotles In Adobo

24 Chipotle chiles

ADOBO SAUCE
1/3 cup Onion; loosly chopped
5 tablespoon Cider vinegar
2 Cloves garlic
4 tablespoon Ketchup
One fourth teaspoon Salt
3 cup Water

From: mariusj@best.com (Marius Johnston)

Date: Mon, 5 Aug 1996 17:29:49 0700
Thanks to the exchange a while back, I smoked my first chipotles and made
adobo sauce for them. I am now a convert! Homemade is really better than
the canned, they are more "smoky" and more flavorful. I took about 24 green
( rumor has it that red are even better, but I could not find them)
jalapenos and 6 pasillas and smoked them in my Brinkmann (S&G), empty water
tray in place, at 225 degrees for 5 hours. Every hour I added hickory chips
wrapped in foil. I did not dry them but smoked them until most of the green
was lost to a dark,wrinkled but not hard exterior.

I used all 24 of my chipotles (I froze the Pasillas) which I slit.

The adobo sauce is mostly Mark Miller's recipe from "The Great Chili Book"

I covered and cooked over lowmedium heat 1 One half hours the above except the
chipotles.

Added my Chipotles and cooked another hour.

If you like you can puree the results. I freeze mine in zip lock bags so
that it freezes in the shape of a skinny hot dog. This way you can cut off
what you want without having to defrost the whole thing.

bbqdigest V2 #066

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