Not sure if you have ever used them before, but there are chipotle peppers in adobe sauce that you can buy in the grocery store in these small cans. All chipotle peppers are, are smoked jalapenos. We had some jalapenos that we weren't quite sure what to do with so I decided to make my own. :) ...and if I do say so myself, they turned out fantastic.
1lb of jalapeno peppers, seeded and halved
Half the jalapeno peppers and seed them. In a smoker, add whatever flavored wood chips you like. Dave had hickory and crabapple. We smoked them for about 3 hours, then took them off because we were heading off to bed. We finished them off in a dehydrator so they were dried out...pretty much like little hockey pucks.
12 dried Ancho Chiles
1/2 cup white vinegar
2 cups water
1/4 cup olive oil
2 medium onions (I used 1 large onion)
5 cloves garlic
1 tbsp ground cumin
4 cups chicken stock, unsalted
3 tbsp brown sugar
1/4 cup orange juice (as a personal preference, I got the no pulp OJ)
1/4 cup lemon juice
3 tbsp tomato paste
1 tsp black pepper
1 tsp sea salt
In a saucepan, add the chiles, vinegar and water. bring to a boil, reduce to a simmer and cook about 10 minutes to soften. Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside. Heat the olive oil in a medium sauce pan over medium-high heat. Saute the onions until golden brown, 8 - 10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes. meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes.
The Adobe Sauce can be stored in the fridge for about 1 week or frozen indefinitely. Once we were done cooking it, I took the smoked jalapenos (chipotles) and put them into a tupperware. I then took enough of the sauce and poured it over the chipotles until they were submersed in the sauce.