Text 31288, 89 rader
Skriven 2015-09-26 04:21:00 av DAVE DRUM (1:123/140)
Ärende: Five 222
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      Title: Chipotle Chilies
 Categories: Five, Latino, Preserving, Chilies
      Yield: 1 Servings
 
      1 lb Ripe jalapenos
 
  Americans who love the smoky taste and fiery bite of
  chipotles have recently been hit with high prices and a
  scarcity of product. With prices for these smoked
  jalapenos reaching $15 a pound wholesale, home growers
  yearn to smoke their own. But the Mexicans have been
  fairly secretive about their techniques, and none of the
  books on chilies describe home smoking.
  
  After a trip to Delicos Mexico, I think I have solved this
  mystery - but the process takes some dedication. First,
  let's look at how the Mexicans do it.
  
  They use a large pit with a rack to smoke-dry the
  jalepenos. The pit containing the source of heat is
  underground, with a tunnel leading to the rack. The pods
  are placed on top of the rack where drafts of air pull the
  smoke up and over the pods. The jalapenos can be whole
  pods or pods without seeds. The latter are more expensive
  and are called "capones", or castrated ones.
  
  It is possible to make chipotle in the back yard with a
  meat smoker or Weber-type barbecue with a lid. The grill
  should be washed to remove any meat particles because any
  odor in the barbecue will give the chile an undesirable
  flavor. Ideally, the smoker or barbecue should be new and
  dedicated only to smoking chilies.
  
  The quality of homemade chipotle will depend on the
  maturity and quality of the pods, the moisture in the
  pods, the temperature of the smoke drying the pods, and
  the amount of time the peppers are exposed to the smoke
  and heat. The aroma of wood smoke will flavor the
  jalapenos, so carefully choose what is burned. Branches
  from fruit trees, or other hardwoods such as hickory, oak,
  and pecan, work superbly. Pecan is used extensively in
  parts of Mexico and in southern New Mexico to flavor
  chipotle. Do not be afraid to experiment with different
  woods.
  
  The differenc between the fresh weight of the fruits and
  the finished product is about ten to one, so it takes ten
  pounds of fresh jalapenos to produce approximately one
  pound of chipotles. A pound of chipotles goes a long way,
  as a single pod is usually enough to flavor a dish.
  
  First, wash all the pods and discard any that have insect
  damage, bruises, or are soft. Remove the stems from the
  pods before placing the pepperrs in a single layer on the
  grill rack. Start two small fires on each side of the
  grill with charcoal briquets. Keep the fires small and
  never directly expose the pods to the fire so they won't
  dry unevenly or burn. The intention is to dry the pods
  slowly while flavoring them with smoke. Soak the wood in
  water before placing it on the coals so the wood wil burn
  slower and create more smoke. The barbecue vents should be
  opened only partially to allow a small amount of air to
  enter the barbecue, thus preventing the fires from burning
  too fast and creating too much heat.
  
  Check the pods and the fires hourly and move the pods
  around, always keeping them away from the fires. It may
  take up to forty-eight hours to dry the pods completely.
  The pods will be hard, light in weight, and brown in color
  when dried. If necessary, let the fires burn through the
  night. After the pods have dried, remove them from the
  grill and let them cool. To preserve their flavor, place
  them in a zip-lock bag. It is best to store them in a cool
  and dry location. If humidity is kept out of the bags, the
  chipotles will last for twelve to twenty-four months.
  
  Buen apetito!
  
  Recipe From: Chile Pepper Magazine - Oct 1992
  
  Uncle Dirty Dave's Archives
 
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