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Marius Johnston's Smoked Chipotles And Adobo Sauce


24 jalapeno peppers
1/3 cup onion; loosely chopped
5 tablespoons cider vinegar
2 cloves garlic
4 tablespoons ketchup
1/4 teaspoon salt
3 cups water

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. - - - - - - - - - - - - - - - - - - NOTES : 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 225F 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.

Yield: 1 serving

Preparation Time: 0:00

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