Southwest Chipotle Pickled Eggs

This has been a hit with all of the pepper eaters I know. It's not "TOO" hot, and it has a great flavor. I found that letting it cure longer really brings out the chile oils and deep chipotle smokey flavors. It is worth the wait. If you like chipotle that is. (On my next batch I might also add some "Tabasco" Chipotle Sauce for some kick)

• Ready In: 25 mins
• Serves: 10
• Yields: 10 eggs

Ingredients

• 1 (7 ounce) can  of embasa chipotle chiles in adobo
• 10  hard-boiled eggs
• 2  teaspoons  of finely ground chipotle chili peppers (dried)
• 1  teaspoon salt
• 1  tablespoon water
• 5  garlic cloves (each cut in 1/2)
• 2  cups white vinegar
• 2  teaspoons liquid smoke

Directions

1. Boil eggs for appox 15 minutes.
2. Add everything except the eggs and vinegar, into a wide-mouth mason jar.
3. Add eggs to jar (make sure to get some of the peppers into the middle and top).
4. Fill jar to brim with vinegar.
5. Seal, shake, and place in fridge.
6. Let cure 2 to 2.5 weeks; occasional shake mixture and rotate jars.
7. Serve eggs at room temperature. The flavors seem to come out better this way.