Smoky Chipotle

Ingredients

serves Makes about 2 cups, active time 45 minutes, plus time to smoke the peppers and roast aromatics, total time 2 1/2 days

• 3/4 pound red jalapeños
• 1/2 cup julienned dry-packed sun-dried tomatoes
• 2 tablespoons dark raisins
• 1/4 cup tomato paste
• 3 cloves roasted garlic, peeled
• 2 shallots, roasted and peeled
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon coriander seeds, toasted and ground
• 2 1/2 teaspoons dried Mexican oregano
• 1 teaspoon ground cinnamon
• 2 tablespoons smoked brown sugar or natural brown sugar
• 2 teaspoons unrefined fine sea salt
• 4 tablespoons raw, unfiltered apple cider vinegar
• 2 tablespoons fermenting agent (basic whey, from yogurt; water kefir; or brine from pickled vegetables, like sauerkraut)

Procedures

1. To smoke the chiles: Line a wok snugly with aluminum foil. 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. Heat the wok over moderate heat until the chips begin to smoke.
   
2. 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.
   
3. To make the ferment: Cut a slit down the side of each of the smoked jalapeños, and remove the stems and most of the seeds. Remove the skins from 5 of the chiles and set aside to stir in whole. Reserve any liquid from this process.
   
4. 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. Add the remaining 2 tablespoons of the cider vinegar along with the balsamic vinegar and puree into a smooth, soft paste.
   
5. 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.