Chipotles in Adobo
large garlic cloves
apple cider vinegar
Fire up a smoker for smoking at 250 F. Use a strong wood such as hickory.
Add the jalapenos to the smoker and smoke until browned and shriveled, at least 4 hours.
Remove and let cool slightly then transfer to a dehydrator and dry at 135 F for 24-48 hours or until completely dried.
Remove the stems (and seeds, if desired) and transfer to a large bowl.
Cover with hot water. Cover with a plate to weigh the peppers down into the water and let soak for 20 minutes.
Remove 4 of the peppers and transfer to a blender.
Add the tomato puree and honey and 1/2 cup of the soaking water.
Blend until you have a paste.
Take the remaining peppers and the soaking liquid and transfer to a pot. Add in the paste.
Add the onion, garlic, vinegar, salt and peppercorns.
Bring to a boil then reduce to a simmer and simmer for 1-2 hours until thick. If the sauce gets too thick add a bit of water.
Store in the freezer or use within a month.