Home-smoked Chipotle Chiles

Home Smoked Chipotle Chiles
Chunks or logs of fragrant hardwood, preferably a combination of oak & 
mesquite
1 1/4 lb red ripe jalapeño chilies with stems
1/2 cup dried red New Mexico chili puree or commercial chili paste
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 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 chili 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 jalapeños 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 begun to turn red; they will eventually ripen. (Those 
picked without any red at all in their peels will always remain green.)
== Contributed by ==
* Catsrecipes Y-Group
Category:Cathy's Recipes