Text 144, 95 rader
Skriven 2010-08-13 19:20:00 av Dave Drum (43817.cooking)
    Kommentar till text 128 av Dale Shipp (1:261/1466.0)
Ärende: Re: Chipotles
=====================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> Our Giant had some red jalapenos today.  Since I remembered our
 DS> discussion about chipotles, I decided to buy a bunch of them to smoke
 DS> into chipotles.   I'd like your opinion on a couple of questions.

 DS> Cold smoke or hot smoke?

Hot smoke. Basically you are dehydrating the chilies.
 
 DS> How long to smoke?

Most sources say until dried. I, and others from the Chile-heads list,
sometimes smoke them only until "leathery" and then put them in an adobo sauce.
 
 DS> Smoke whole, or split and seed them?

Splitting will speed up the dehydrating process. If you are going to grind the
chipotles into chile powder then it won't make a lot of difference. If you are
going to "leather" stage and want to use the product whole or coarse chopped in
something - you might want to get rid of the seeds.
 
 DS> Let me know what you think.

Ask.com has a nice article here: http://tinyurl.com/chipotle-yes
which goes over a lot of the stuff above and more in the bargain. Nice
pictures, too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Home-Smoked Chipotles Adobado
 Categories: Chilies, Sauces, Herbs
      Yield: 10 servings

           Chunks or logs of fragrant
           - Hardwood, preferably a
           - combination of oak and
           - mesquite.
  1 1/4 lb Red-ripe jalapenos; w/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; peel & press
    1/4 ts Salt
 
  Prepare a smoker according to the manufacturer’s directions,
  using the wood chunks and achieving a steady temperature of
  275øF-300øF. 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.
   
  UN-SAUCED 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.
   
  Recipe By: W. Park Kerr in "Burning Desires"
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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