In an unusual twist, we’re having a very good hot pepper year. There are more than enough for salsa and freezing. I had to start thinking about other ways to use them up. The purple jalapenos were the first to come ripe and they just screamed for something special. Chipotle in Adobo Sauce came to mind. Chipotle peppers are simply smoke-dried jalapenos and adobo sauce seemed to be rather straight forward. I found several recipes and in the end created my own and canned it up for winter use.
We did smoke the jalapenos in a charcoal smoker. I simply cut the jalapenos in half, taking the seeds and veins out of about half for a medium heat (if you like it hot leave all the seeds and veins, if you like it milder, take out more of the seeds and veins) and placed them in the smoker until dry. I imagine you could make something very similar with peppers dehydrated without smoke or even using fresh peppers, it just wouldn’t be traditional. Because I have never a need for a bunch of chipotles in adobo sauce at one time, I canned these up in four ounce jars to prevent waste.
Once you have your chipoltes (smoked jalapenos) the rest of the recipe is quite easy.
- 1 1/2 Ounces Chipotles (smoke-dried) jalapenos
- 2 Cups Tomatoes, chopped
- 1/2 Cup White Wine Vinegar
- 1/2 Cup Onion, chopped
- 4 Cloves Garlic, minced
- 1/4 Cup Honey
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Allspice
- 1/8 teaspoon Cloves
- Mix everything together in a pot and cook until thick, stirring occasionally. It'll take at least 30 minutes. You could also put it all in a slow cooker on high and leave the lid off to let it thicken more slowly and allow you to do other things.
- Once thick, ladle into hot sterilized jars, leaving 1/2" headspace. Process the jars in a hot water bath for 30 minutes (adjusting for elevation).
- Makes 5 four ounce jars.
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