Chipotle Chiles (Smoked Chiles)
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Chipotle Chiles (Smoked Chiles)
  Chiles    Smoked  
Last updated 6/12/2012 1:14:57 AM. Recipe ID 44106. Report a problem with this recipe.
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      Title: Chipotle chiles (smoked chiles)
 Categories: None
      Yield: 1 Servings
      1 lb Ripe; red jalapeno chiles
     10 lb Charcoal briquettes
           As needed; smoke chips, your
           -choice, I use mesquite
           -chunks cut into smaller
           As needed; sprigs of fresh
           -cut rosemary (optional)
  Start this as early in the morning as possible.
  Put smoke chips in a container and cover with water. Mound about one
  half the briquettes into the charcoal pan and light. Wash the chiles
  and cut a slit lengthwise in each one from just below the shoulder to
  about a half inch from the tip. Place the chiles in a single layer
  (slit side up) on a surface that will fit in the smoker and won't let
  the chiles fall through. I use a BBQ wok, a pan shaped kinda like a
  wok (but with a flatter bottom) with holes drilled through meant for
  stir frying vegies on the BBQ. When the briquettes are covered with
  gray ash, spread out into an even layer (if using a BBQ, spread the
  briquettes to the side leaving a bare spot in the center). Place some
  of the soaked smoke chips on the briquettes. Fill the water pan with
  2 to 3 inches of water (if using a BBQ, use an aluminum foil pan that
  will fit in the bare spot in the center of the BBQ) and put in place
  over (or in the center of) the briquettes. Put smoker or BBQ rack in
  place, place the container of chiles on the rack over the pan of
  water, and cover the smoker or BBQ. The idea is to keep a low-heat,
  smoldering, smokey fire for several hours. Add briquettes, smoke
  chips, and the optional sprigs of fresh rosemary as needed to keep
  generating heat and smoke. After 6 or 7 hours, the chiles have
  probably absorbed as much smoke as they're going to. They should be a
  dark, brick-red color and somewhat wrinkled; but, they won't be
  totally dehydrated to a point where they would keep at room
  temperature. Remove them from the smoker and finish drying them in a
  warm oven or a dehydrator. Use for making Chipotles en Adobo or
  wherever chiles with medium heat and smoky flavor is desirable...such
  as barbeque sauces.
  Note: while ripe jalapeno chiles are considered the traditional fresh
  chile for smoking and drying to make chipotle chiles, other chiles
  can also be smoked and dried. I've found that ripe Fresno chiles are
  generally more available commercially that (should read
  "than"...gonna have to change that) ripe jalapenos and make an
  acceptable substitute. 

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Recipe ID 44106 (Apr 03, 2005)

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