Chipotle-Citrus Barbecue Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 Ancho Chile, stemmed and seeded
1 Dried Chipotle, stemmed and seeded
1 cup sugar
1/2 cup water
10 Garlic cloves
1 Cup fresh lemon juice
1 cup fresh orange juice
3/4 cup fresh lime juice
1/2 cup asian fish sauce
Heat small skillet. Add anch and chipotle chiles toast over moderate heat until fragrant, about 3 minutes. Transfer to work surface let cool completely, about 10 minutes. Crumble toasted chiles into 1/4 inch pieces. Meanwhile in medium saucepan, combine sugar with waterbring to simmer over moderately high heat. Reduce heat to moderate and cook until a richly browned caramel forms, about 16 minutes. Add chrumbled chiles and garlic, simmer until fragrant about 30 sec. Carefully stir in lemon, orange, lime juices boil over high heat until reduced to syrupy glaze, about 12 min. Remover from heat. Stir in fish sauce let cool to room temp before serving. This is great on pork.