Chipotle
"Jay P Francis" > wrote in message
...
> Absolutely, but it is costly. If you reconstitute a dry chile of your
choice
> and sprinkle with liquid smoke, or add liquid smoke to your recipe (to
taste)
> you will arrive at an acceptable substitute.
>
> Normally I would never recommend a bottled product as they tend to be
junk,
> but, Colgin brand Liquid Smoke does just what it is supposed to do. It is
a
> smoke essence bound in a water base.
>
> Is the problem that canned chipotles en adobe do not exist in your
country? If
> so, you probably don't have liquid smoke either.
>
> Here is another option, that I picked up in Afghanistan. When they are
cooking
> dal or other lentils, they like to put a small ramekin with some burning
wood
> into the pott of dal, cover it, and let the smoke infuse the dal. You
could
> probably use the ramekin trick if you recipe is a stew like recipe?
Some native american recipes also call for 'culinary ash', that is ash from
charred wood.
Jack
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