*  Exported from  MasterCook  *

                      HOME-SMOKED CHIPOTLES ADOBADO

Recipe By     : 
Serving Size  : 100  Preparation Time :0:00
Categories    : Sauces                           Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chunks or logs of fragrant
                        Hardwood,
                        Preferably a combination of
                        Oak & mesquite
   1 1/4   lb           Red-ripe jalapeno chiles,
                        With stems
     1/2   c            Dried Red New Mexico Chile
                        Puree
                        OR -
                        Commercial chile paste, such
                        As Santa Cruz
     1/3   c            Water
   2       tb           Tomato paste
   2       tb           Cider vinegar
   1       tb           Packed dark brown sugar
   1                    Clove fresh garlic
                        -peeled and crushed
     1/4   ts           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.
  
  Recipe By     : W. Park Kerr in "Burning Desires"
 


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