Instructions: To Boz: Youll probably get a lot of replies on this, but chipotles are dried, smoked, ripe jalapenos. If you dont have a local source (my local Giant carries them in a little plastic thingy - expensive) like an ethnic food store, you can order them from many of the catalogs. Check the Chilepage for good addresses.

If you want to make them yourself I have two techniques that work for me.

Method #1 -

1. Fire up your smoker. A grill will work but remember youre smoking and drying not cooking, so keep the heat very low - 180 to 200.

2. Cut a little X on the bottom of your chiles and put them in the smoker.

3. Tend the fire and wait for about 6 - 8 hours or until chiles are dry.

4. Store in an airtight container.

5. Enjoy!

Method #2 - Quick and Dirty (I use this for green jals Im going to use right away)

1. Get a Cameron stove top smoker.

2. Cut jals in half and place in smoker.

3. Smoke for 1/2 to 1 hour.

4. Repeat #5 above.

If youre looking for an adobo sauce for the chipotles just mix 1cup catsup with 1 cup vinegar, 1 finely chopped onion and a couple of cloves of garlic and cook it down until its reduced by half. Add chipotles.

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