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Cut the tops off of the chiles and discard. Using a small-bladed, sharp paring knife, ream out the seeds and white veins from the chile, taking care not to puncture the outside skin. The chiles should be completely hollow; set aside.
Combine all remaining ingredients except salt, bacon, and additional Raspberry Peach Chipotle Glaze in work bowl of food processor fitted with steel blade and process until smooth. Add salt to taste and blend. Pack the mixture into a squeeze bottle with a large top opening (or slice the opening off to make it bigger) and fill each jalapeno. As you fill the chiles, arrange them in the chile griller.
Cut each bacon slice into four pieces. Pour ½ cup of the additional Raspberry Peach Chipotle Sauce into a small bowl and dip each piece of the bacon in the sauce. Lay a piece of bacon over the top of each filled chile and run a toothpick completely through the bacon and chile to secure the bacon and keep the chile from falling through the grill as it shrinks during cooking.
Build a hardwood charcoal fire in half of the barbecue pit, or light the gas grill burners on one side. When coals have burned down to the point where they are glowing red, covered by a layer of white ash, place the chile grill on the opposite end of the pit or grill. Lower the cover and grill for about an hour to an hour and a half, or until bacon is crisp and chiles are very soft. Serve them hot right in the griller and enjoy!
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