Smoky Chipotle In Adobo From 'Mastering Fermentatio

Name: Smoky Chipotle In Adobo From 'Mastering Fermentation'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound red jalapenos; 1/2 cup julienned dry-packed sun-dried tomatoes; 2 tablespoons dark raisins; 1/4 cup tomato paste; 3 cloves; , peeled; 2 shallots,; 1 teaspoon cumin seeds, toasted and ground; 1 teaspoon coriander seeds, toasted and ground; 2 1/2 teaspoons dried Mexican oregano; 1 teaspoon ground cinnamon; 2 tablespoons smoked brown sugar or natural brown sugar; 2 teaspoons unrefined fine sea salt; 4 tablespoons raw, unfiltered apple cider vinegar; 2 tablespoons fermenting agent (basic whey, from yogurt; water kefir; or brine from pickled vegetables, like sauerkraut)

Servings: persons

3/4 pound red jalapenos
1/2 cup julienned dry-packed sun-dried tomatoes
2 tablespoons dark raisins
1/4 cup tomato paste
3 cloves
, peeled
2 shallots,
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
2 1/2 teaspoons dried Mexican oregano
1 teaspoon ground cinnamon
2 tablespoons smoked brown sugar or natural brown sugar
2 teaspoons unrefined fine sea salt
4 tablespoons raw, unfiltered apple cider vinegar
2 tablespoons fermenting agent (basic whey, from yogurt; water kefir; or brine from pickled vegetables, like sauerkraut)

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.
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.
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.
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.
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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 pound red jalapenos, 1/2 cup julienned dry-packed sun-dried tomatoes, 2 tablespoons dark raisins, 1/4 cup tomato paste, and more.

Yes, Smoky Chipotle In Adobo From 'Mastering Fermentation' falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Chipotle In Adobo From 'Mastering Fermentation'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions