*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, May 02, 2024 11:38 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Sauces » Home-Smoked Chipotles Adobado
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Home-Smoked Chipotles Adobado recipe to your favorite Save to favorite   Discuss Home-Smoked Chipotles Adobado recipe Write a comment   Print Home-Smoked Chipotles Adobado recipe Print this recipe   Email Home-Smoked Chipotles Adobado recipe to friend Email this recipe
  Home-Smoked Chipotles Adobado
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 189
Ingredients:
Chunks or logs of fragrant
Hardwood,
Preferably a combination of
Oak & 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
Instructions:
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"
Rate this recipe:  
Featured Recipe
» BARBECUED CHICKEN TANDOORI MURGH
Category: Diabetic
Hits: 174
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com