HOME-SMOKED CHIPOTLES ADOBADO

      Title: HOME-SMOKED CHIPOTLES ADOBADO
  Categories: Sauces, Rubs
       Yield: 100 Servings
  
            Chunks or logs of fragrant
            Hardwood,
            Preferably a combination of
            Oak & mesquite
   1 1/4 lb Red-ripe jalapeno chiles,
            With stems
     1/2 c  Dried Red New Mexico Chile
            Puree
            OR -
            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    Clove fresh garlic
            -peeled and crushed
     1/4 ts Salt
  
   Prepare a smoker according to the manufacturer's directions, using
   the wood chunks and achieving a steady temperature of 275 to 300
   degrees F. Place the chiles 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 chiles 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.
   
   UNSAUCED DRIED CHIPOTLES:  After removing the chiles 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.
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