Chipotle Morita Chile Powder
Flame-red and wrapped in pungent spiciness, our Chipotle Morita Chile Powder delivers brooding heat and a ton of flavor to the kitchen. Chipotle peppers are made from jalapeño peppers, left on the vine to ripen to a deep ruby red. They are picked at their height of ripeness, when they are sweetest, and smoked over fragrant wood, which turns them such a deep red they look black. The smoke infuses every bit of the pepper with woodsy depth, and condenses the flavors as the pepper dries. Chipotles are removed from the smoke while they still have a bit of moisture are a little bit leathery but retain their fruity characteristics. They are spicy, ringing in at about 5000-10000 Scoville Heat Units (SHU), which is certainly spicy but not overwhelming. They also carry a concentrated sweetness, with a taste that is reminiscent of dried cherries or raisins, with a deep, almost chocolatey foundation to the flavor.
Chipotles are one of the earliest cultivated crops in the Western Hemisphere, pre-dating back the rise of the Aztecs, who came to power circa 1300 CE. Most chiles can be dried using the sun, but not jalapeños. Chile historians believe that the Aztecs first smoked these peppers because the fleshy, thick jalapeño was difficult to dry successfully in the sun; it has so much girth that in the sun it tended to rot rather than fully dry. Smoke drying was already in use to dry meats but the Aztecs found that smoking worked equally well to preserve chipotles.
Tips From Our Kitchen
Use Chipotle Morita Powder wherever you want to add smoky depth. It can stand up to long cooking times so use it in a marinade for skirt steak or add it to a dry rub for slow-cooked brisket. It loves sweet flavors, so pair it with honey or maple syrup for sweet-heat glazes for pork or ribs, or with pineapple for pineapple-shrimp skewers. Toss with corn and sauté, or toss with cheese and top a twice-baked potato—white potato or sweet, it’s your choice. Either one will be fantastic. Sprinkle on hummus, or toss over freshly-grilled zucchini. We also carry top-quality whole Chipotle Morita Chiles.
To convert this product: 2 teaspoons of Chipotle Morita Chile Powder = 2 chipotles in adobo + 2 teaspoons sauce = 5 rehydrated whole Chipotle Morita Chiles.
Our Chipotle Morita Chile Powder is cultivated in Mexico.
This product is certified kosher.
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Serving Size1 tsp
Amount Per Serving
% Daily Value*