Instructions: 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

( rumor has it that red are even better, but I could not find them)

jalapenos and 6 pasillas and smoked them in my Brinkmann (S&G), empty water tray in place, at 225 degrees for 5 hours. Every hour I added hickory chips wrapped in foil. I did not dry them but smoked them until most of the green was lost to a dark,wrinkled but not hard exterior.

I used all 24 of my chipotles (I froze the Pasillas) which I slit.

I covered and cooked over low-medium heat 1 1/2 hours the above except the chipotles.

Added my Chipotles and cooked another hour.

If you like you can puree the results. I freeze mine in zip lock bags so that it freezes in the shape of a skinny hot dog. This way you can cut off what you want without having to defrost the whole thing.

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