After doing a little research I found this recipe for Chipotles at Berkley's
SOAR site. So for any one like me who can't find chipotles here it is.
Bonus! Its fat free too. When my jalepenos ripen I am going to try this and
also try canning them. I'll let you know how it works.
Thanks to those who responded with info about chipotles.
Tonya
Home-Smoked Chipotle Chiles
* Exported from MasterCook II *
Home-Smoked Chipotle Chiles
Recipe By : W. Park Kerr in "Burning Desires"
Serving Size : 1 Preparation Time :0:00
Categories : Chile Pepper Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chunks or logs of fragrant hardwood,
preferably a combination of oak & 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 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.
- - - - - - - - - - - - - - - - - -
NOTES : Green jalapenos can be used, but red ones are more beautiful
and have a deeper, sweeter flavor. Grow your own, or in the
store,
select chiles that have begin to turn red; they will
eventually
ripen. (Those picked without any red at all in their peels
will
always
remain green.)
It might help you to know that I just weighed 1 1/4 pounds of
jalapenos,
and it took 30 peppers. But since my jalapenos were on the
small
side,
I'd think that 20-25 dried chipotles would be about the right
amount."
MAKES ABOUT 3 CUPS
From the Chile-Heads Recipe Collection
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
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