Smoked chipotles in adobo

1 Servings

Ingredients

Quantity Ingredient
24 Chipotle chiles
⅓ cup Onion; loosly chopped
5 tablespoons Cider vinegar
2 Cloves garlic
4 tablespoons Ketchup
¼ teaspoon Salt
3 cups Water

Directions

ADOBO SAUCE

From: mariusj@... (Marius Johnston) Date: Mon, 5 Aug 1996 17:29:49 -0700 Thanks to the exchange a while back, I smoked my first chipotles and made adobo sauce for them. I am now a convert! Homemade is really better than the canned, they are more "smoky" and more flavorful. I took about 24 green ( rumor has it that red are even better, but I could not find them) jalapenos and 6 pasillas and smoked them in my Brinkmann (S&G), empty water tray in place, at 225 degrees for 5 hours. Every hour I added hickory chips wrapped in foil. I did not dry them but smoked them until most of the green was lost to a dark,wrinkled but not hard exterior.

I used all 24 of my chipotles (I froze the Pasillas) which I slit.

The adobo sauce is mostly Mark Miller's recipe from "The Great Chili Book" I covered and cooked over low-medium heat 1½ hours the above except the chipotles.

Added my Chipotles and cooked another hour.

If you like you can puree the results. I freeze mine in zip lock bags so that it freezes in the shape of a skinny hot dog. This way you can cut off what you want without having to defrost the whole thing.

bbq-digest V2 #066

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, .

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