Smoky Chipotle in Adobo from 'Mastering Fermentation

Name: Smoky Chipotle in Adobo from 'Mastering Fermentation
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 8
Cuisine: Global
Ingredients: 4 Tbsps raw, unfiltered apple cider vinegar; 2 Tbsps smoked brown sugar or natural brown sugar; 1 teaspoon coriander seeds, toasted and ground; 1 teaspoon cumin seeds, toasted and ground; 1 teaspoon ground cinnamon; 118 milliliters julienned dry-packed sun-dried tomatoes; 3 teaspoons dried Mexican oregano; 2 Tbsps dark raisins; 340 grams red jalapeños; 3 cloves roasted garlic, peeled; 2 teaspoons unrefined fine sea salt; 2 shallots, roasted and peeled; 59 milliliters tomato paste

Smoky Chipotle in Adobo from 'Mastering Fermentation might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 73 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 48 hours. If you have unfiltered apple cider vinegar, cumin seeds, ground cinnamon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet.

Instructions

To smoke the chiles: Line a wok snugly with aluminum foil.

Ingredients you will need

Chili Pepper

Equipment you will use

Aluminum Foil

Wok

Place a handful of aromatic wood chips in the bottom of the wok, then insert a mesh pizza rack sized to fit the wok, raising about 2 inches above the chips. Line the rack with a jalapeños. Leave room between the pieces so the smoke will cover the surfaces evenly.

Ingredients you will need

French Fries

Equipment you will use

Wok

Heat the wok over moderate heat until the chips begin to smoke.

Ingredients you will need

French Fries

Equipment you will use

Wok

Cover, decrease the heat to low, and smoke for 10 to 12 minutes. Turn off the heat and allow to smoke for another 3 to 5 minutes.

Remove the chiles.

Ingredients you will need

Chili Pepper

Cut a slit down the side of each of the smoked jalapeños, and remove the stems and most of the seeds.

Ingredients you will need

Seeds

Remove the skins from 5 of the chiles and set aside to stir in whole. Reserve any liquid from this process.

Ingredients you will need

Chili Pepper

In a blender (preferably) or a food processor, combine all the chiles but the 5 whole jalapeños, any reserved liquid from the peppers, sun-dried tomatoes, raisins, tomato paste, garlic, shallots, cumin, coriander, oregano, cinnamon, brown sugar, and salt with 2 tablespoons of the apple cider vinegar; blend to create a thick paste.

Ingredients you will need

Apple Cider Vinegar

Sun Dried Tomatoes

Tomato Paste

Brown Sugar

Coriander

Cinnamon

Shallot

Oregano

Peppers

Raisins

Chili Pepper

Garlic

Cumin

Salt

Equipment you will use

Food Processor

Blender

Add the remaining 2 tablespoons of the cider vinegar along with the balsamic vinegar and puree into a smooth, soft paste.

Ingredients you will need

Balsamic Vinegar

Apple Cider Vinegar

Place the paste in a bowl and stir in the fermenting agent. Starting with the paste, spoon into a pint jar in layers, alternating with the smoked jalapeños, being careful not to break them up. Finish with a layer of paste; secure a piece of cheesecloth to the top of the jar and ferment at room temperature for 8 hours or overnight. Cover with an airtight lid and refrigerate for 2 days before using. Store, refrigerated, for up to 2 months.

Equipment you will use

Cheesecloth