found a recipeHome-Smoked Chipotle Chiles
- chunks or logs of fragrant hardwood, preferably a combination of oak and 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 300Â°. 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.Dried Chipotle Peppers
: 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. NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or select chiles that are beginning to turn red; they will eventually ripen. (Those picked without any red at all in their peels will always remain green.)
Makes about 3 cups.