[CH] Chipotle Sauce

Jim Weller (Jim.Weller@salata.com)
20 May 00 21:45:11 -0800 

 "p> Anyone have any good chipotle sauce recipes? Would prefer tomato based
 "p> with onion and garlic


Here's three; perhaps one will inspire you.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chipotles in Adobo Sauce
 Categories: Spice, Sauces, Condiments, Chilies
      Yield: 1 cup
 
      7 md To 10 dried chipotle chiles,
           Stemmed & slit lengthwise
    1/3 c  Onion, cut into 1/2" slices
      5 tb Cider vinegar
      2 cl Garlic, sliced
      4 tb Ketchup
    1/4 ts Salt
      3 c  Water
 
  Combine all ingredients in a pan, cover, and cook over very low heat
  for 1-1 1/2 hrs. until the chiles are very soft and the liquid has
  reduced down to 1 c.  This recipe will keep several weeks in the
  refrigerator in an airtight container.  For chipotle puree, place
  cooked chipotles and sauce in a blender and puree.  Put through a fine
  sieve to remove seeds.
  
  Source: "THE GREAT CHILE BOOK", BY Mark Miller
  From: Neysa Dormish Date: 04 Feb 97 National Cooking Echo D
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chipotles En Adobo
 Categories: Spice, Condiments, Mexican, Chilies
      Yield: 1 servings
 
     15    Chipotle chiles
      3    Dried ancho chiles
      2    Dried New Mexico chiles
      2    Roma tomatoes
      5    Cloves of garlic
    1/2    Onion, finely chopped
    1/2 ts Ground thyme
    1/2 ts Ground cumin
      1 ts Crushed Mexican oregano
    1/4 ts Ground cloves
    1/2 ts Ground cinnamon
    1/2 c  Apple cider vinegar
      1 tb Olive oil
    1/4 c  Brown sugar
      1 ts Coarse salt
    1/2 ts Coarse ground black pepper
           Water for soaking the dried
           Chiles
 
  On a hot comal, lightly toast the chiles, a few at a time, on each
  side until slightly softened -- don't toast until crisp.  Tear the
  chiles into large pieces (shake out and discard the seeds if desired),
  place in a container, cover with water, and soak for about 30 minutes.
  Drain the chiles, reserving the soaking liquid.  Set aside 12 of the
  chipotles.
  
  Char the tomatoes on a hot comal, peel, remove and discard the seeds,
  and chop.  Place the soaked ancho chiles, 3 of the chipotles, and the
  chopped tomatoes in a blender and puree, adding some of the soaking
  water as needed. Coarsely chop the garlic cloves and sprinkle with the
  coarse salt. Crush with the tines of a dinner fork until well mashed.
  Saute onions in the olive oil over medium heat until soft and
  translucent. Add the crushed garlic and saute for a minute or two
  more. Add the chile/tomato puree, the reserved chipotles, and
  remaining ingredients to the onions and garlic. Turn down the heat and
  simmer for about 1 hour, adding soaking water as needed to prevent the
  sauce from burning or becoming too thick. Cool and store in the
  refrigerator for up to 2 or 3 months.
  
  Rich McCormack (Poway, CA)
  macknet@cts.com rmccormack@aol.com
  Date: 08 Mar 97 Chile-Heads List D
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Home-Smoked Chipotles Adobado
 Categories: Spice, Chile head, Sauces, Smoked, Chilies
      Yield: 1 batch
 
           Chunks or logs of fragrant
           Hardwood, preferably a combo
           Of oak & mesquite
  1 1/4 lb Red-ripe jalapeno chiles,
           With stems
    1/2 c  Dried Red New Mexico Chile
           Puree
    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 sauce
  pan, 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.
  
  Recipe By: W. Park Kerr in "Burning Desires"
 
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                                                Jim in Yellowknife

.. Add 3 to 4 red Habs - less for the students, more for masters.