These are dried and smoked jalapeno chillies and are canned in a spiced tomato and vinegar sauce. Inside the can they look like this
They look quite fiery, don't they?
These chillies are the main ingredient in this recipe for a Chipotle glaze from the December edition of Gourmet Traveller. Now, my first attempt resulted in something that you couldn't eat without blowing your mouth off so I have fiddled with the recipe to try to make it somewhat more enjoyable. I've upped both the sugar and orange content as the orange flavour was totally lost in the original.
Chipotle and Orange Sauce
1 small red onion, finely chopped
5 garlic cloves, halved
100 grams tinned chipotle chillies in adobo sauce
300 grams chopped cooking tomatoes
120 grams dark brown sugar
finely grated rind of 1 orange
2 cups orange juice
1 cup chicken stock
Drizzle a little oil in a heavy based saucepan and place over a low heat - add the onion and sauté slowly until just starting to colour. Add in the garlic and cook until they have softened. Finally add in the chillies, tomatoes, brown sugar, orange rind, orange juice and stock and stir until the sugar has dissolved.
Let this simmer very slowly, stirring occasionally, until reduced and thickened - I found this took about 1½ to 2½ hours.
Let it cool before placing it into a blender/processor - blend until smooth. Store this is a non-reactive, sealable container in the fridge.
I've served this sauce as a companion to steak and I've also had good results roasting chicken portions that had first been basted with the sauce.