Try this Smoked Chipotles in Adobo recipe, or contribute your own.
Suggest a better descriptionFrom: 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.
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Serving Size: 1 Serving (1561g) | ||
Recipe Makes: 1 | ||
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Calories: 516 | ||
Calories from Fat: 45 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 780mg | 27 % | |
Potassium 3797.3mg | 100 % | |
Total Carbohydrate 115.2g | 34 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 98g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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