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1
Line a wok snugly with aluminum foil. Place a handful of aromatic wood chips in the bottom of the wok, then insert a mesh pizza rack sized to fit the wok, raising about 2 inches above the chips. Line the rack with a jalapenos. Leave room between the pieces so the smoke will cover the surfaces evenly. Heat the wok over moderate heat until the chips begin to smoke.
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2
Cover, decrease the heat to low, and smoke for 10 to 12 minutes. Turn off the heat and allow to smoke for another 3 to 5 minutes. Remove the chiles.
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3
Cut a slit down the side of each of the smoked jalapenos, and remove the stems and most of the seeds. Remove the skins from 5 of the chiles and set aside to stir in whole. Reserve any liquid from this process.
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4
In a blender (preferably) or a food processor, combine all the chiles but the 5 whole jalapenos, any reserved liquid from the peppers, sun-dried tomatoes, raisins, tomato paste, garlic, shallots, cumin, coriander, oregano, cinnamon, brown sugar, and salt with 2 tablespoons of the apple cider vinegar; blend to create a thick paste. Add the remaining 2 tablespoons of the cider vinegar along with the balsamic vinegar and puree into a smooth, soft paste.
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5
Place the paste in a bowl and stir in the fermenting agent. Starting with the paste, spoon into a pint jar in layers, alternating with the smoked jalapenos, being careful not to break them up. Finish with a layer of paste; secure a piece of cheesecloth to the top of the jar and ferment at room temperature for 8 hours or overnight. Cover with an airtight lid and refrigerate for 2 days before using. Store, refrigerated, for up to 2 months.
