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Receta Smoked Chipotles In Adobo
by Global Cookbook

Smoked Chipotles In Adobo
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Ingredientes

  • 24 x Chipotle chiles
  • 1/3 c. Onion, loosly minced
  • 5 Tbsp. Cider vinegar
  • 2 x Cloves garlic
  • 4 Tbsp. Ketchup
  • 1/4 tsp Salt
  • 3 c. Water

Direcciones

  1. Adobo sauce for them. I am now a convert! Homemade is really better than the canned, they are more "smoky" and more flavorful. I took about 24 green
  2. ( rumor has it which red are even better, but I could not find them)
  3. jalapenos and 6 pasillas and smoked them in my Brinkmann (S&G), empty water tray in place, at 225 degrees for 5 hrs. Every hour I added hickory chips wrapped in foil. I did not dry them but smoked them till most of the green was lost to a dark,wrinkled but not hard exterior.
  4. I used all 24 of my chipotles (I froze the Pasillas) that I slit.
  5. I covered and cooked over low-medium heat 1 1/2 hrs the above except the chipotles.
  6. Added my Chipotles and cooked another hour.
  7. If desired you can puree the results. I freeze mine in zip lock bags so which it freezes in the shape of a skinny warm dog. This way you can cut off what you want without having to defrost the whole thing.