Home-Smoked Chipotle Chiles* Exported from MasterCook II *Home-Smoked Chipotle ChilesRecipe By : W. Park Kerr in "Burning Desires"Serving Size : 1 Preparation Time :0:00Categories : Chile Pepper GrillAmount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Chunks or logs of fragrant hardwood,preferably a combination of oak & mesquite1 1/4 pounds red-ripe jalapeno chiles -- with stems1/2 cup Dried Red New Mexico Chile PureeORcommercial chile paste, such as Santa Cruz1/3 cup water2 tablespoons tomato paste2 tablespoons cider vinegar1 tablespoon packed dark brown sugar1 clove fresh garlic -- peeled and crushed1/4 teaspoon saltPrepare a smoker according to the manufacturer's directions, using thewood 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 bringto 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 to2 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 eventuallyripen. (Those picked without any red at all in their peels willalwaysremain 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 smallside,I'd think that 20-25 dried chipotles would be about the right amount."MAKES ABOUT 3 CUPSFrom the Chile-Heads Recipe CollectionURL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html