Richard Batey
TVWBB Fan
I used some of the chipotles I recently made on the WSM to make Chipocludos: Smoked Chile Conserves. See Chipocludos
See full details at that link, but here are the basics.
10 dried chipotle chiles
10 dried morita chiles (if unavailable, use all chipotles)
4 whole heads garlic
1-1/2 large white onions, peeled, sliced into thin rings
2 cones piloncillo or 2 cups firmly packed dark brown sugar
1/2 cup vinegar
1/4 cup olive oil
4-5 bay leaves
3-4 sprigs of thyme
salt to taste
Preparation:
Bring 1-1/2 qts of water to boil, add chiles and whole garlic bulbs, simmer, partially covered, until the chiles are soft, about 1 hour. Note: if you make your chipotles, you can just remove some before them dry out. [rb]
Add remaining ingredients, using more vinegar if desired to cut down on the heat of the chiles, which the vinegar absorbs. [forget that!, rb]. Continue cooking for another 1/2 hour.
Let the conserve sit, uncovered, overnight, then transfer to jars and refrigerate.
Richard
See full details at that link, but here are the basics.
10 dried chipotle chiles
10 dried morita chiles (if unavailable, use all chipotles)
4 whole heads garlic
1-1/2 large white onions, peeled, sliced into thin rings
2 cones piloncillo or 2 cups firmly packed dark brown sugar
1/2 cup vinegar
1/4 cup olive oil
4-5 bay leaves
3-4 sprigs of thyme
salt to taste
Preparation:
Bring 1-1/2 qts of water to boil, add chiles and whole garlic bulbs, simmer, partially covered, until the chiles are soft, about 1 hour. Note: if you make your chipotles, you can just remove some before them dry out. [rb]
Add remaining ingredients, using more vinegar if desired to cut down on the heat of the chiles, which the vinegar absorbs. [forget that!, rb]. Continue cooking for another 1/2 hour.
Let the conserve sit, uncovered, overnight, then transfer to jars and refrigerate.
Richard
