Home-Smoked Salmon
INGREDIENTS:
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
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
Recipe By: W. Park Kerr in "Burning Desires" Use Chunks or logs of fragrant hardwood, preferably a combination of oak & mesquite. 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.
NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or in the store, select chiles that have begin to turn red; they will eventually ripen. (Those picked without any red at all in their peels will always remain green.)
Curtis sez: "If you want to use store-bought dried chipotles (which means the time to make this recipe goes down to under 1/2 hour), it might help you to know that I just weighed 1 1/4 pounds of jalapenos, and it took 30 peppers. But since my jalapenos were on the small side, I'd think that 20-25 dried chipotles would be about the right amount."
MAKES ABOUT 3 CUPS
CHILE-HEADS ARCHIVES
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.
NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or in the store, select chiles that have begin to turn red; they will eventually ripen. (Those picked without any red at all in their peels will always remain green.)
Curtis sez: "If you want to use store-bought dried chipotles (which means the time to make this recipe goes down to under 1/2 hour), it might help you to know that I just weighed 1 1/4 pounds of jalapenos, and it took 30 peppers. But since my jalapenos were on the small side, I'd think that 20-25 dried chipotles would be about the right amount."
MAKES ABOUT 3 CUPS
CHILE-HEADS ARCHIVES