Chipotles in Adobo Sauce
I think I mentioned a while back that Mrs J wanted me to pick all the jalapenos on the bushes growing in containers out in the patio garden. I picked a couple of dozen that were still hanging in there this late in the season. I have plenty of them pickled so it was either freeze or dry them and I decided to try my hand at smoking them as they dried in my smoker rig. Worked like a charm! Dried and smoked jalapenos are also known as chipotles and I’m sure you’ve heard of chipotles in adobo sauce. I thought it would be fun to make that myself. I wasn’t too sure about the adobo sauce but teh Google found a nice description complete with recipes. There was a quick recipe for the chipotles and one a little more involved for an adobo sauce:
“…begin with eight dried guajillo chiles and eight dried ancho chiles with the tops and seeds removed. Fry them in hot oil for about ten seconds per side, then boil them in 12 cups of water and a half cup of white vinegar. Leave them to soak in the pot overnight.
The next day, remove the chiles and discard the soaking solution. Puree the chiles in a blender with a bit of chicken or beef broth, depending on the meat you are using. Next, sauté one onion and six cloves of garlic, diced, in a large saucepan. Add the chile paste, two cups of broth, one teaspoon each of black pepper and cumin, one half teaspoon cinnamon, one quarter teaspoon salt, one tablespoon oregano, a quarter cup each of vinegar and lemon juice, three quarters of a cup orange juice, and two tablespoons tomato paste. Cook the entire mixture for about half an hour, or until it is as thick as you would like it.”
I snipped the stems from my chipotles and cooked them with the adobo sauce. I didn’t have any orange juice so I used apple cider, and subbed lime juice for the lemon juice. It really did end up just about the same as the canned item you can find in most any store these days. I’m looking forward to using these in my next Tex-Mex dish.