Text 27334, 82 rader
Skriven 2012-07-20 05:35:42 av Dave Drum (1:261/38)
Ärende: Chile 1064
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Home-Smoked Chipotle chilies
 Categories: Chileheads, Chilies
      Yield: 1 servings

  1 1/4 lb Red-ripe jalapeno chilies;
           - with stems
    1/2 c  Dried Red New Mexico Chile
           - Puree
           +=OR=+
    1/2 c  Commercial chile paste, such
           - as Santa Cruz
    1/3 c  Water
      2 tb Tomato paste
      2 tb Cider vinegar
      1 tb Packed dark brown sugar
      1 cl Fresh garlic; peeled and
           - crushed
    1/4 ts Salt

  Recipe By: W. Park Kerr in "Burning Desires"

  Chunks or logs of fragrant hardwood, preferably a
  combination of oak & mesquite

  Prepare a smoker according to the manufacturer's
  directions, using the wood chunks and achieving a steady
  temperature of 275øF/135øC to 300øF/150øC. Place the
  chilies 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 chilies 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 chilies 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 chilies that have begin to
  turn red; they will eventually ripen. (Those picked
  without any red at all in their peels will always remain
  green.) Curtis sez: "If you want to use store-bought dried
  chipotles (which means the time to make this recipe goes
  down to under 1/2 hour), 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

  MM Format by Dave Drum - 21 June 2000

  Uncle Dirty Dave's Archives

MMMMM

... I always find it harder to say the things I mean than the things I don't.

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