Chipotle chiles are made from the familiar jalapeno pepper. Jalapeno chiles are smoked during the drying process. There are many different beliefs regarding the difference between brown and morita chipotles. One understanding is that the brown chipotles are the green jalapenos and the moritas are the red, fully mature chipotles. Fully ripening gives these morita chiles a unique, medium hot, smoky flavor which is popular in many southwestern dishes. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep reddish brown color. The word “chipotle” translates to “smoked chile”.
Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest).
Use Chipotles in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Reconstituting Dried Chile Peppers
Fill a small 1-2 quart saucepan with water and bring to a boil over high heat. Use a larger saucepan if you are reconstituting more than 6-8 peppers. Remove the pan from the heat. Add the peppers to the hot water and allow them to soften/reconstitute for about 20-30 minutes. Drain and use as directed.
Note: Always discard the bitter soaking water.
Storage for dried chili peppers
Store in cool dry space.
Our Chipotle Morita Chiles originated from Mexico and Peru.
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