Instructions: Prepare a smoker according to the manufacturers directions, using the wood chunks and achieving a steady temperature of 275 to 300 degrees F. Place the chiles directly on the smoker rack (or use a shallow disposable foil pan) at the cooler end of the smoking chamber or on the upper rack if your smoker has one. Lower the cover and smoke the chiles for 2 1/2 hours, or until they are soft, brown, and slightly shriveled.

Remove the chipotles from the smoker. In a medium nonreactive saucepan, combine them with the chile puree, water, tomato paste, vinegar, brown sugar, garlic, and salt. Set over medium heat and bring to a simmer. Cook, stirring once or twice, until the sauce is very thick, about 15 minutes. Cool to room temperature.

Transfer the chipotles to a covered storage container and refrigerate for at least 24 hours before using. They can be refrigerated for up to 2 weeks or frozen for up to 2 months.

UNSAUCED DRIED CHIPOTLES: After removing the chiles from the smoker, place them on a rack and leave them, loosely covered, at room temperature, until crisp, light, and dry, 1 to 2 weeks, depending on the humidity. Store airtight at room temperature.

NOTES : Green jalapenos can be used, but red ones are more beautiful and have a deeper, sweeter flavor. Grow your own, or in the store, select chiles that have begin to turn red; they will eventually ripen.

(Those picked without any red at all in their peels will always remain
green.)

Curtis sez: "If you want to use store-bought dried chipotles

(which
means the time to make this recipe goes down to under 1/2 hour), it
might help you to know that I just weighed 1 1/4 pounds of jalapenos, and it took 30 peppers. But since my jalapenos were on the small side,
Id think that 20-25 dried chipotles would be about the right amount."

MAKES ABOUT 3 CUPS

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