Chipotles
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Chipotles
  Chiles    Basics    Smoked    Peppers  
Last updated 6/12/2012 1:14:59 AM. Recipe ID 44165. Report a problem with this recipe.
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      Title: Chipotles
 Categories: Other
      Yield: 1 Servings
 
           Jalapeno chiles
  
  Chipotles are dried, smoked, ripe jalapenos.
  If you don't have a local source (my local Giant carries them in a
  little plastic thingy - expensive) like an ethnic food store, you can
  order them from many of the catalogs. Check the Chilepage for good
  addresses.
  
  If you want to make them yourself I have two techniques that work for
  me.
  
  Method #1 -
  
  1. Fire up your smoker. A grill will work but remember you're smoking
  and drying not cooking, so keep the heat very low - 180 to 200.
  
  2. Cut a little X on the bottom of your chiles and put them in the
  smoker.
  
  3. Tend the fire and wait for about 6 - 8 hours or until chiles are
  dry.
  
  4. Store in an airtight container.
  
  5. Enjoy!
  
  Method #2 - Quick and Dirty (I use this for green jals I'm going to
  use right away)
  
  1. Get a Cameron stove top smoker.
  
  2. Cut jals in half and place in smoker.
  
  3. Smoke for 1/2 to 1 hour.
  
  4. Repeat #5 above.
  
  If you're looking for an adobo sauce for the chipotles just mix 1cup
  catsup with 1 cup vinegar, 1 finely chopped onion and a couple of
  cloves of garlic and cook it down until it's reduced by half. Add
  chipotles.
  




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Recipe ID 44165 (Apr 03, 2005)

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