Try this Chipotles recipe, or contribute your own.
Suggest a better descriptionFrom: hazy@jagunet.com (James Rook) Date: Mon, 02 Sep 1996 14:35:14 GMT To Boz: Youll probably get a lot of replies on this, but chipotles are dried, smoked, ripe jalapenos. If you dont 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 youre 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 Im 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 youre 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 its reduced by half. Add chipotles. CHILE-HEADS DIGEST V3 #092 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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