Chipotle en Adobo Sauce

Chipotles in Adobo Sauce

7 to 10 medium-sized dried chipotle chiles, stemmed and slit lengthwise
1/3 cup onion, cut in 1/2-inch slices
5 tablespoons cider vinegar
2 cloves garlic, sliced
1/4 cup ketchup
1/4 teaspoon Salt


Puerto Rican-style adobo
Consists of crushed garlic, olive oil, salt, black pepper, dry or fresh orégano brujo, citrus juice or vinegar or a mix of both citrus with vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life. Adobo seco consists of garlic powder, onion powder, salt, black pepper, dry orégano brujo, and sometimes dried citrus zest.

Filipino adobo
Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce

Chipotle

[Chee-POT-tleh] peppers are smoked jalapeno chili peppers and are also known as chili ahumado.
These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide. As much as one fifth of the Mexican jalapeno crop is processed into chipotles

History
Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. The Aztecs used the same "smoke drying" process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time.

Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.
Varieties
Smoked Whole Chilies
Chile ahumado pictured at the top of this page, (also referred to as "tipico" and "chile meco" - is greyish tan in color with a very rich smoky flavor. It is said to resemble a "cigar butt" in shape. This "authentic" preferred Chipotle.

Morita, pictured below, means "little blackberry" in Spanish. The chili is dark reddish purple. This is the variety most often found in the United States. While it is quite flavorful it is not smoked as long as the ahumado and therefore not of the same high quality and cheaper to produce. Many of the varieties sold as "tipico" in the U.S. are actually the inferior "morita". It's important to note that although the Morita is considered "inferior" compared to the much less common ahumado, or tipico, it is still a delicious and useful product.

Madam Jeannete

Madame Jeanette is een hete Surinaamse chilipeper, die evenals de Mexicaanse habanero tot de soort Capsicum chinense behoort. De vruchten zijn beter van vorm en wat langer dan die van de habanero. De rijpe vruchten zijn rood-geel en ongeveer even scherp als die van de oranje habanero (150.000 - 325.000 Scoville-eenheden).
Sambal van Madame Jeannette pepers

Nodig:
500 gram verse Madame Jeannette
2 grote uien
3 teentjes knoflook
2 eetlepels suiker
1½ eetlepel zout
2 verse citroenen
2 theelepels azijn
2 eetlepels olie

Bereiding:
Uien, knoflook en pepers fijn malen in een keukenmachine of vijzel. Zout, suiker, azijn en olijfolie erdoor mengen. Ook het sap van de citroen toevoegen. Goed mengen. In een schone glazen pot bewaren; de sambal blijft dan wekenlang goed.

Lombok

lombok besar zijn 8-15 cm grote rode chilipepers.