|Chunks or logs of fragrant|
|Preferably a combination of|
|Oak & mesquite|
|1¼ pounds||Red-ripe jalapeno chiles,|
|½ cup||Dried Red New Mexico Chile|
|Commercial chile paste, such|
|As Santa Cruz|
|2 tablespoons||Tomato paste|
|2 tablespoons||Cider vinegar|
|1 tablespoon||Packed dark brown sugar|
|1||Clove fresh garlic peeled and crushed|
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 2½ 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.
Recipe By : W. Park Kerr in "Burning Desires"
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