Remember when I told you that my peppers are producing at a ridiculous rate??
I have been going crazy trying to think of things to do with them.
This time I thought that I would make one of my favorite sauces with all of the jalapeños and poblanos.
I have to warn you ahead of time,
that I don’t think there is a good way to photograph these little guys.
They just aren’t that pretty.
But if you are a fan of smokey and spicy,
these are for you.
(FYI–if case you are wondering,
smoked and dried jalapeños are called chipotles and poblanos are called anchos.)
You see, I told you they weren’t anything special to look at.
The beauty of them is in the smoke.
Chipotle and Ancho Peppers in Adobo Sauce
7-10 smoked and dried chipotle and ancho peppers, de-stemmed and split lengthwise
3 cups water
1/2 onion, diced
1/3 cup apple cider vinegar
3 cloves garlic, minced
1/2 cup ketchup
1/4 cup soy sauce
1/4 teaspoon salt
1/2 tablespoon black peppercorns
Here are the smoked peppers.
We smoked them at 150 degrees for about 4 hours until they were completely dried.
I discarded any that got too dry and crumbly.
In a medium saucepan, place the prepared peppers in the water and bring to a boil. Reduce the heat to a simmer and allow to sit for 1/2-1 hour or until they start to soften and rehydrate.
Next add the onion, vinegar, garlic, ketchup, soy sauce, salt, and black peppercorns. Allow the mixture to simmer again for 1 1/2 to 2 hours, until thickened.
At this point, you can place in a jar and store in the refrigerator for 2 weeks or process for 20 minutes in a water bath. They will last for 1 year canned. (I used 1/2 pint jars and this recipe made 3 jars.)
Stop back by tomorrow for a delicious recipe using these smokey and spicy little fellows.