There are five keys to the quality of the homemade chipotles: the maturity and quality of the pods, the moisture in the pods, the type of wood used to create the smoke, the temperature of
the smoke drying the pods, and the amount of time the fruits are exposed to the smoke and heat.
Not exact matches
Chuck has experimented with
smoke -
drying pods on a large scale with jalapeños grown near Toledo, Ohio.
The
smoke -
dried pods are then ground into powder (the pimentón) and packed in bulk containers.
The intention is to
dry the
pods slowly while flavoring them with
smoke.
Ingredients: 2 each
dried New Mexico chili
pods 3 each
dried chili de arbol
pods 3 each
dried ancho chili
pods 1 each
dried chipotle pepper 1 tablespoon coriander seeds (whole) 1 tablespoon cumin seeds (whole) 1 tablespoon
dried oregano 1 tablespoon garlic powder 1 teaspoon
smoked paprika
The partially
dried pods are then
smoked in special rooms using a proprietary process.
For the Sauce: 6 Chipotle Texas
Smoked Jalapeño
pods, stems and seeds removed, rehydrated and chopped, buy here 1 medium onion, chopped 3 cloves garlic, chopped 2 tablespoons vegetable oil 1 cup tomato sauce 2 cups beef broth 1/4 cup cider vinegar Juice of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown sugar 1/2 teaspoon
dried oregano 1/8 teaspoon ground habanero chile Freshly ground black pepper