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[Bentley]

I have had to educate myself on the difference between Adobo sauce & Chipotle peppers.  I was under the impression that Adobo sauce was a smoked jalapeño in its own juices.  I have come to learn there are Chipotle peppers and there is Adobo sauce.

So I am going to try and make a version of Chipotle peppers in an Adobo sauce.  I am lead to believe by the internet that an Adobo sauce is ancho and guajillo chiles.  I may eventually have some ancho (a mature ie red, pablano) but I do not now and I have no guajillo planted.  So we will substitute both red & green Anaheim.

I smoked the jalapeno for about 5 hours.  Will half and clean out seeds, but have decided to leave whole for the sauce.  Will try and add pictures as we go.

[Bar-B-Lew]

I'm interested in tracking this thread.  Chipotles in adobo adds a nice flavor and kick to that pepper stout pulled beef recipe.

[Bentley]

The Anaheim's and jalapeno were picked a few days ago.  Tried to dry the Anaheim's in oven, (Adobo sauce should be reconstituted dried chili's?) but after 4 hours at 170° was determined that was not going to work.  So seeded & chopped, added to about 5 small tomatoes from garden.  Vinegar, garlic, salt, oregano, pinch of sage and some cinnamon.  It will cook, then be stick blended reduced and chipotle's added!

[Bentley]

Came out fairly well.  I believe if I had the correct chili's the color would have been more inline with what I consider a traditional Adobo, that Crimson color instead of Red.  And my seasoning on the sauce was off a little.  I like Cumin and Oregano and used it, and it has just a tad to much! 

Lots of changes if I make again.  Roast and peel Japs, get the correct chili for Adobo and use beef stock to reconstitute chilis then adding fresh tomatoes for the liquid part of the sauce.

[urnmor]

Sounds like an interesting cook