The smoked red jalapeño, known as the chipotle chile, has gained such
popularity that there's even a couple of cookbooks devoted to it! It
particularly works well with barbecuing and grilling, both of which have
considerable smoke associated with them.
3 dried chipotle chiles
1 cup water
1 1/2 tablespoons vegetable oil
1 medium onion, chopped fine
2 cloves garlic, minced
2 red bell peppers, quartered, seeds removed
2 onions, sliced thickly
3 tomatoes, cut in half
2 cups ketchup
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/4 cup brown sugar
In a bowl, combine the chipotle chiles with very hot water and soak for
60 minutes or more to soften. Chop the chipotles finely. In a medium
saucepan, heat the oil and saute the onion. After the onion is
translucent, add the garlic and continue to saute for 2 minutes.
To roast the bell peppers, onions, and tomatoes, place them on the grill
over a medium fire and grill until they are soft and slightly blackened.
Remove, peel, and chop the vegetables.
In a large sauce pan, combine all the ingredients and bring the mixture
to a low boil over a medium heat. Reduce the heat and simmer for 20
minutes. Let the mixture cool and puree in a blender or food processor
until smooth. You can thin the mixture with water if you so desire.