Chipotles in a fruit relish

Follow-ups are going to r.f.preserving.

A billion questions:

I've got an ideer that I want to involve some chipotles. A fruit
relish. I bought a package at Byerly's. My plan is to re-hydrate one
(how hot are they?) Is that the right way, vs. chopping dry and
rehydrating in the cooking process? Do I want more than one for, say,
2-3 pints of finished relish and a mild-to-medium heat?) and then chop
in the food processor. Do I want to do it by hand instead? Do I want
the seeds in or out? Will they lose or gain any heat after they've
settled in from the processing process?

I await your counsel.
Jack, if you e-mail a reply, remember auto-reply address is munged.
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
WeBeJammin'

Melba's Jammin' wrote:


I usually buy them canned, which you most certainly *dont* want for a
fruit relish (they are canned in barbecue sauce.) Chipotles are usually
quite hot -- like a good jalapeno, but the drying and smoking
concentrate the heat a bit.

Rehydrate whole, then remove the stems, and chop [chop the peppers, not
the stems]. Reserve the soaking water.

Start with one pepper per pint of relish, with the seeds, and see how
you like it. The seeds will add texture, and will help warn that the
stuff is hot. If you end up using a lot of peppers, you might want to
remove the seeds from some of them because too many seeds is distracting.

I use a lot of dried peppers, but have never used dried chipotles, so
it's not my fault if all the above is wrong, OK?

HTH, :-)
Bob

>Melba's Jammin' writes:

Chipotles can impart a lot of heat ("a lot" depends what you're used to). I
would use no more than 1/4 pepper the first time, you can always add more next
time... sugar in the fruit can accentuate the heat factor, and from the cooking
itself through extraction and then concentration via reduction. Start small,
be careful not to ruin a big batch of expensive fruit over one stinkin' pepper.



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In article <[Only registered users can see links. ]>, zxcvbob
<[Only registered users can see links. ]> wrote:



Right.

Reserve the soaking water.

Why?


Thanks.
No harm, no foul. (Nice disclaimer.)

--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Melba's Jammin'" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...


Barb--

Chipotles are smoked jalapenos, and the dried peppers are at about the same
heat level as a fresh jalapeno (and I'm sure you know jalapenos can vary
quite a bit in the heat department) although not quite as hot as the canned
chipotles in adobo. I rehydrate dried chilies if I use them, but frankly, I
like the canned chipotles (after rinsing off much of the adobo sauce) for
their brighter color and (to me) sweeter flavor.

Regards,

Susan

Melba's Jammin' wrote:


It is my experience that chipotle and chipotle powder can vary widely as to
heat and smoky taste. The last batch I bought, 1/2 teaspoon was plenty to
flavor a coupla cups of chicken marinade. It all depends of course on
whether the producer ground some of the seeds and/or rib membranes. The
ribs are where the best heat is. I've found that cooking various chiles in
jam required more chiles than I thought.
Your recipe sounds intriguing - you might want to toast the chipotle in a
frypan, then cover with boiling water to rehydrate, scrape meat away from
skin, add to relish. Will you be canning this concoction or making a
leetle fresh batch for dinner? I have been known to break up a stemmed
dried chile and sling it in the blender and whirl the dickens out of it and
use it skin and all. What sort of texture did you want? How about fresh
toasting some meatier fresh red jalepenyos for more meatier bits? Or just
using the fresh red jalepenyos? Have you tried using the canned chipotle in
adobe sauce? This stuff is warm to hot and is pretty meaty, the sauce is
salty and defintely savory, but you could wipe it off.
Edrena fixin' to go warm up some enchiladas for lunch.

Melba's Jammin' <[Only registered users can see links. ]> wrote in news:thisisbogus-
[Only registered users can see links. ]:


I've used chipotle in things like swiss steak and chilli. But I've always
rehydrated them purreed them using both the liquid and the pulp (seeds and
whatever ).
I find them to be of low-medium heat- not as hot as a unprocessed Jalapeno.
I used them in moderation using only one or so in a large chilli. I was
after more their smokey flavour than the heat. Anahiems(??sp) are called
pickling peppers up here (as far as I Know) and Chipotles are hoter than
them. Hope this helps in anyway.

--
Starchless in Manitoba.

Melba's Jammin' wrote:


Use it in place of water in your recipe, because some of the chipotle
flavor will leech [sic] into the soaking water when you rehydrate them.
Yeah, I know you probably don't add any water to the fruit when you
make relish, but don't use too much water when you soak the peppers,
then you can absorb the water into some raisins or turkish apricots or
something. Or just use it in a bloody mary or some chicken bouillon.

When I use dried peppers, I usually soak them in a little hot water,
destem and remove a lot of the seeds, then grind up the peppers and the
soaking water into a paste. From your original questions, that doesn't
sound like what you're after.

- Bob

In article <[Only registered users can see links. ]>, The Joneses
<[Only registered users can see links. ]> wrote:


Too late. I broke a couple in two, dumped them into a cup of water,
brought it to boil, and am letting them steep.


My intention is to can it. I may have my food scientist friend stick
his pH meter in it for my peace of mind.


Thick. Possibly pourable. Or loosely spoonable. It'll have pieces in
it. In fact, if it's really a relish rather than a sauce, there won't
be too much liquid there.

How about fresh toasting some meatier fresh red jalepenyos for more
meatier bits?

Ain't got none.


Too late. And I ain't got none o' them, neither. I'm committed to
these two drowning suckers.

Have you tried
using the canned chipotle in adobe sauce?

No.

This stuff is warm to hot and is pretty meaty, the sauce is
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article <_nBad.403$[Only registered users can see links. ].pas.earthlink.ne t>, "Susan
Edkins" <[Only registered users can see links. ]> wrote:


Now you tell me. "-)


Thanks, Susan.
--
-Barb, <www.jamlady.eboard.com> Updated 10-09-04; Sam I Am!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.