I basically wanted hotter chipotles, and habs seemed to be the best bet. The flavour, especially with the strong adobo, is the same, but the heat is much better.
As far as the adobo recipe, I didn't follow any specific one, more of a combination of all the ones I found on the web. Here's the closest to what I did: http://www.patismexicantable.com/2011/02/chipotle_chiles_in_adobo_sauce-2/
To the recipe above, I also used apple cider vinegar, lemon juice, star anise, and some dry jerk seasoning for the cloves, cinnamon, cardamon etc. I skipped the ancho part since I didn't have any, and used more tomato paste. The sauce was fantastic.
I put them in a dehydrator for as long as it took to get them not super dry, but "leathery"- about 18 hours I think.
(http://i.imgur.com/ztO33yD.jpg)
Then into the smoker for about two hours with apple wood, And some ribs, because....smoker....and ribs.
(http://i.imgur.com/ufrj7FN.jpg)
Out of the smoker, they're very dry, but that's ok, you're going to re-hydrate them in the sauce:
(http://i.imgur.com/GNIQpnx.jpg)
Into the sauce for about 20 minutes at low heat, cover them and they infuse the sauce with smokiness and turn soft again.
(http://i.imgur.com/TaOo0WG.jpg)
Done, ready for the jar:
(http://i.imgur.com/RMQhNmw.jpg)
Seriously, these are delicious. You can use any pepper you want, green jalapenos work just fine as well if you can't find reds.
Since nuclear power plants are not allowed in Hawaii we never know what to do with all the habaneros our one plant spits out. Might have to try this one.