Home-Smoked Chipotles Adobado

           Chunks or logs of fragrant        1/3 c  Water
           wood                                2 tb Tomato paste
  1 1/4 lb Red-ripe jalapeno chiles            2 tb Cider vinegar
    1/2 c  Dried red new mexico chile paste    1 tb Packed dark brown sugar
           - or -                              1    Cl Fresh garlic; peeled
           Commercial chile paste            1/4 ts Salt

  Recipe by: W. Park Kerr in "Burning Desires" Preparation Time: 3:30 Prepare
  a smoker according to the manufacturer's directions, using the wood chunks
  and achieving a steady temperature of 275 to 300 degrees F. Place the
  chiles directly on the smoker rack (or use a shallow disposable foil pan)
  at the cooler end of the smoking chamber or on the upper rack if your
  smoker has one. Lower the cover and smoke the chiles for 2 1/2 hours, or
  until they are soft, brown, and slightly shriveled.

  Remove the chipotles from the smoker. In a medium nonreactive saucepan,
  combine them with the chile puree, water, tomato paste, vinegar, brown
  sugar, garlic, and salt. Set over medium heat and bring to a simmer. Cook,
  stirring once or twice, until the sauce is very thick, about 15 minutes.
  Cool to room temperature.

  Transfer the chipotles to a covered storage container and refrigerate for
  at least 24 hours before using. They can be refrigerated for up to 2 weeks
  or frozen for up to 2 months.

  UNSAUCED DRIED CHIPOTLES:  After removing the chiles from the smoker, place
  them on a rack and leave them, loosely covered, at room temperature, until
  crisp, light, and dry, 1 to 2 weeks, depending on the humidity. Store
  airtight at room temperature.