Anonymous Tue May 23 19:50:23 2006

chunks or logs of fragrant hardwood,

preferably a combination of oak and mesqui

1-1/4 pounds red-ripe jalapeno chilies, with stems

1/2 cup dried red New Mexico chile puree

- OR -

commercial chile paste, such as Santa Cruz

1/3 cup water

2 tablespoon tomato paste

2 tablespoon cider vinegar

1 tablespoon packed dark brown sugar

1 clove fresh garlic -- peeled and crushed

1/4 teaspoon salt

Prepare a smoker according to the manufacturer\'s directions, using the wood chunks and

achieving a steady temperature of 275 to 300F. Place the chilies 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 chilies for 2 1/2

hours, or until they are soft, brown, and slightly shriveled. Remove the chipotles from the

smoker. In a medium non-reactive 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 chilies 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.