Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: mariusj@best.com (Marius Johnston) Date: Mon, 5 Aug 1996 17:29:49 -0700 Thanks to the exchange a while back, I smoked my first chipotles and made adobo sauce for them. I am now a convert! Homemade is really better than the canned, they are more "smoky" and more flavorful. I took about 24 green ( rumor has it that red are even better, but I could not find them) jalapenos and 6 pasillas and smoked them in my Brinkmann (S&G), empty water tray in place, at 225 degrees for 5 hours. Every hour I added hickory chips wrapped in foil. I did not dry them but smoked them until most of the green was lost to a dark,wrinkled but not hard exterior. I used all 24 of my chipotles (I froze the Pasillas) which I slit. The adobo sauce is mostly Mark Millers recipe from "The Great Chili Book" I covered and cooked over low-medium heat 1 1/2 hours the above except the chipotles. Added my Chipotles and cooked another hour. If you like you can puree the results. I freeze mine in zip lock bags so that it freezes in the shape of a skinny hot dog. This way you can cut off what you want without having to defrost the whole thing. bbq-digest V2 #066 From the BBQ recipe list. Downloaded from G Internet, G Internet.
