Yield: 1 Servings

Measure Ingredient
\N \N Jalapeno chiles

From: hazy@... (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 ½ 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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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