-
1
Here's a recipe for adobo sauce which I use when my smoked & dry Jalapenos are crying for attention.
-
2
I've adapted it from Mark Miller's recipe in The Great Chile Book.
-
3
With the mass quantities of green tomatoes ripening in boxes in the basement, I've substituted them for ketchup.
-
4
Seems like a good change.
-
5
The chipotles are sort of my adaptation.
-
6
If anybody has any other ways of making them, I'm all ears.
-
7
I take the fresh Jalapeno chiles - generally the ones which have ripened to red and smoke them in my old charcoal grill with some Mesquite wood chips which have been soaked in water for a couple of days.
-
8
I put them in a makeshift wire basket which I put on top of about 4 or possibly 5 charcoal briquettes (do not want things to get too warm).
-
9
On the grate above, I load up with chiles, with the exception of the area right over the fire.
-
10
I let these smoke as long as my patience holds out (maybe 4-5 hrs), occasionally turning the chiles and tossing a little water on the glowing wood (want it to keep the works smoking).
-
11
When the chiles seem soft & kind of cooked, I put them in a dehydrator to finish the job.
-
12
They're then stashed in a big jar, etc.
-
13
till I'm ready to use them.
-
14
The sauce isn't too complicated to combine.....
-
15
Peel and cut the onions into half inch slices.
-
16
Peel and slice the garlic.
-
17
Toast the oregano and cumin, but the cumin needs your almost undivided attention.
-
18
It will burn in a heartbeat.
-
19
I usually wait till it just starts to smoke.
-
20
I think I've burnt more cumin than I've toasted!
-
21
All this stuff goes into a 3 qt saucepan (or possibly larger).
-
22
Cut the tomatoes into quarters and grate them on a regular cheese grater down to the skin.
-
23
Throw away the skins.
-
24
Do sufficient tomatoes to make 6 c. - a little more is OK, I'm sure.
-
25
The mash should be fairly watery - add in some water now if you think it needs it (some store tomatoes are sort of dry and pulpy).
-
26
Put the vinegar, the salt and the tomatoes into the saucepan.
-
27
Slowly simmer this mix for about 3 hrs, stirring occasionally.
-
28
Somewhere in the middle of this stewing process, put in the chipotles to rehydrate.
-
29
By the end, they should be nice and plump, with their smoky flavor well mixed with the sauce.
-
30
The sauce should want to coat a wooden spoon.
-
31
After everything cools down a bit, fish out the chipotles, leaving in a few to spice the sauce to taste.
-
32
Puree the mix well.
-
33
I find which the sauce seems thicker when it's pureed, so which now a metal spoon is coated when dipped (which happens often, now!).
-
34
At this point, you can decide whether to strain out the seeds, etc.
-
35
or possibly not.
-
36
I go back and forth about this, but usually don'teaspoon Anyway, put whatever you decide on into a container with the rest of the hydrated chiles.
-
37
Whenever you want a chipotle, you know where it is and the sauce keeps for a good long time in the fridge.
-
38
I use it whenever a good warm smoky flavor seems to fit - steak or possibly chicken sauce, as an ingredient in another salsa,...........
