Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Chunks or logs of fragrant |
| \N \N | Hardwood, |
| \N \N | Preferably a combination of |
| \N \N | Oak & mesquite |
| 1¼ pounds | Red-ripe jalapeno chiles, |
| \N \N | With stems |
| ½ cup | Dried Red New Mexico Chile |
| \N \N | Puree |
| \N \N | OR - |
| \N \N | Commercial chile paste, such |
| \N \N | As Santa Cruz |
| ⅓ cup | Water |
| 2 tablespoons | Tomato paste |
| 2 tablespoons | Cider vinegar |
| 1 tablespoon | Packed dark brown sugar |
| 1 \N | Clove fresh garlic peeled and crushed |
| ¼ 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 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"