*  Exported from  MasterCook II  *
 
                        Home-Smoked Chipotle Chiles
 
 Recipe By     : W. Park Kerr in “Burning Desires”
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chile Pepper                     Grill
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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           water
    2      tablespoons   tomato paste
    2      tablespoons   cider vinegar
    1      tablespoon    packed dark brown sugar
    1      clove         fresh garlic -- peeled and crushed
      1/4  teaspoon      salt
 
 
 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. Lower the cover and smoke the
 chiles for 2 1/2 hours, or until they are soft, brown, and slightly
 shriveled.
 Remove the chipotles from the smoker. In a medium nonreactive
 saucepan, combine them with the chile puree, water, tomato paste,
 vinegar, brown sugar, garlic, and salt. Set over medium heat and 
 bring
 to a simmer. Cook, stirring once or twice, until the sauce is very
 thick, about 15 minutes. Cool to room temperature.
 Transfer the chipotles to a covered storage container and refrigerate
 for at least 24 hours before using. They can be refrigerated for up 
 to
 2 weeks or frozen for up to 2 months.
 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. Store airtight at room temperature.
 
 
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 NOTES : Green jalapenos can be used, but red ones are more beautiful
        and have a deeper, sweeter flavor. Grow your own, or in the 
 store,
        select chiles that have begin to turn red; they will 
 eventually
        ripen. (Those picked without any red at all in their peels 
 will 
        always
        remain green.)
        Curtis sez: “If you want to use store-bought dried chipotles 
        (which
        means the time to make this recipe goes down to under 1/2 
 hour), 
        it
        might help you to know that I just weighed 1 1/4 pounds of 
        jalapenos,
        and it took 30 peppers. But since my jalapenos were on the 
 small 
        side,
        I'd think that 20-25 dried chipotles would be about the right 
        amount.”
        MAKES ABOUT 3 CUPS
        From the Chile-Heads Recipe Collection
        URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
        
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