Recipe: Home-Smoked Chipotles in Adobo (or plain) (smoker)

HOME-SMOKED CHIPOTLES IN ADOBO (OR PLAIN)

Chunks or logs of fragrant Hardwood, preferably a combination of Oak and mesquite
1 1/4 lb 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 tbsp tomato paste
2 tbsp cider vinegar
1 tbsp packed dark brown sugar
1 clove fresh garlic -peeled and crushed
1/4 tsp 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.

FOR 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.

Source: The El Paso Chile Comapny's Burning Desires by W. Park and Mclaughlin, Michael Kerr