I don’t know where this inspiration came from. But I’d been thinking about the wok smoker. When I refer to “hot” smoking, I now know why. The temperature in the wok smoker got to 350 degrees. That explains why everything smoked in it cooks in the same time as if you did it in the oven or on the stove. No matter, it’s the results that count.
Now I realize that not everyone is going to go to this much trouble. But, like with my homemade tater tots some months ago, I saw it as a challenge. The result is so good that I’m glad I invested the time and effort.
Chipotle peppers in adobo (made at home)
6 jalapeno peppers
olive oil
1 guajillo chili, seeded and chopped up
1 8 oz. can tomato sauce (I used Mexican with jalapeno in it)
3 tbsp tomato paste
1 tsp apple cider vinegar
½ cup chicken stock
Put the jalapenos in a small bowl and drizzle with a little olive oil. Toss to coat. Roast in a 400 degree oven for two hours. Smoke in the wok smoker for 1 hour.
Put the remaining ingredients into a small sauce pan and bring to a simmer. Cook for 20 minutes. Use an immersion blender to puree it. Add in the roasted and smoked jalapenos and simmer for another 10 minutes. (At this point you may want to add a little more stock if it gets too thick and dry.) Allow to cool. Place in a glass container and refrigerate.
Now I realize that not everyone is going to go to this much trouble. But, like with my homemade tater tots some months ago, I saw it as a challenge. The result is so good that I’m glad I invested the time and effort.
Chipotle peppers in adobo (made at home)
6 jalapeno peppers
olive oil
1 guajillo chili, seeded and chopped up
1 8 oz. can tomato sauce (I used Mexican with jalapeno in it)
3 tbsp tomato paste
1 tsp apple cider vinegar
½ cup chicken stock
Put the jalapenos in a small bowl and drizzle with a little olive oil. Toss to coat. Roast in a 400 degree oven for two hours. Smoke in the wok smoker for 1 hour.
Put the remaining ingredients into a small sauce pan and bring to a simmer. Cook for 20 minutes. Use an immersion blender to puree it. Add in the roasted and smoked jalapenos and simmer for another 10 minutes. (At this point you may want to add a little more stock if it gets too thick and dry.) Allow to cool. Place in a glass container and refrigerate.
4 comments:
They look awesome! Doesn't seem hard at all, just takes patience :)
It looks great! Now, what are you going to do with it?
Thank you for educating me about yet another thing. I had no idea what a wok smoker was. This looks amazing. And love that container!
Excellent job.
I have a bag of dried chipotle. I wonder if I can reconstitute them in the adobo as it cooks. Hmmmm pondering.
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