Pronounced "chi-POHT-lay" Chipotle peppers are indigenous to Mexico and they've become almost synonymous in this country with our fairly recent infatuation with “chiles”. Chiles immediately bring to mind their heat but many chiles may also be a bit more on the mild side while adding a deliciously subtle flavor to many dishes when used in correct amounts. Chipotles are actually fully ripened and then smoked dried jalapenos (Capsicum annuum).

It takes 10 pounds of fresh jalapaneo peppers to make one pound of dried Chipotles. The final result is a dark brown to black colored, shriveled pepper that has a smoky and slightly sweet chocolaty flavor and aroma.

More than One Type of Chipotle

A true chile head knows that not all Chipotles are created equal. There are actually two types of Chipotle chiles found in the US. The more common is the Chipotle “Morita” and the harder to find (and the one that serious chile lovers believe is better quality) smoked jalapeno that’s called the Chipotle “Meco”. These are also known as chile meco, chile Ahumado, brown chipotles or chipotle tipico.The more common variety of smoked jalapenos is usually referred to as just “chipotle chiles”. This chile is typically the variety known as Chipotle “Morita” which translates to "little blackberry" in Spanish.Both the "Meco" and the "Morita" are smoked jalapenos. The heat of the jalapeno remains with the addition of a deep smoky flavor.

There are some not so subtle differences between the two – the "Morita" style jalapeno is harvested when it is still green, while the "Meco" variety is harvested when the jalapeno has fully ripened to a rich red color. The "Meco" tends to be larger than the "Morita" and is also smoked about twice as long. The “Meco” is stiff with a grayish-tan coloring and is best described as resembling a cigar butt. The “Mecos” are smoked for several days which removes most of the moisture. This makes them less leathery and pliable than the "Morita." But, this does give the Meco a smokier, more intensely rich flavor than the "Morita". Chipotle Morita chiles are produced in Northern Mexico, while the Chipotle Mecos are typically grown in Central and Southern Mexico.

Sometimes the smoky flavor is artificially produced through the use of liquid smoke. This is typically done in cases of manufacturers using gas drying chambers to speed up the drying process. Our chiles dried naturally and are smoked genuinely with the use of pecan wood or applewood. 

History

Chipotles are one of the first and oldest cultivated crops in the Western Hemisphere dating back to before the Aztec civilization. They originated in the region of Mexico that today is northern Mexico City. Most chiles can be dried using the sun, but not Jalapenos. Chile historians believe that the Aztecs first smoked jalapeno peppers because the fleshy, thick jalapeno was difficult to dry by the sun and tended to rot. This "smoke drying" process was initially used for drying meats but the Aztecs found that smoking allowed the chiles to be stored for a long period of time, also.

As the Aztec empire began to rise, so did their imports and exports. Chipotles were very highly prized for trading and were also used at royal ceremonies. At an Aztec banquet, chiles were used in a ceremonial sauce that was served to the emperor and his guests. It was prepared with a mixture of chiles, tomatoes, nuts, pumpkin seeds, chocolate and caramel. This sauce was used to flavor venison, fowl and seafood.

Today, Chipotles are grown in Veracruz, Oaxaca, Sinaloa, Chihuahua, South Texas and Southern New Mexico.

Flavor and Heat

These chiles have a smoky, somewhat sweet chocolaty aroma and flavor. They are considered a medium heat chile with a bit of a kick to them as they register 5,000 - 10,000 SHU (Scoville Heat Units).

When and Where to Use

Use chipotle powder to give a nice smoky kick to Cincinnati Chili, Mexican Style White Chicken Chili and Spicy Chipotle Hummus.

Chipotles are excellent with beef, chicken and pork chops.

Although red peppers have traveled the globe and are enjoy in many types of cuisines, Chipotles have remained uniquely Mexican.

Helpful Hints

If you are one of those that prefer even more heat you can add the chipotle powder that your recipe calls for and then add a bit of cayenne or crushed red pepper to the dish, salsa or sauce.

If you're looking to convert a recipe using chipotles in adobo use this - 2 teaspoons of Chipotle "Morita" Chile Powder = 2 chipotles in adobo + 2 teaspoons sauce = 5 rehydrated whole Chipotle "Morita" Chiles.

If your recipe calls for the Dried Chipotle "Morita" Chiles we carry those as well, or skip some of the work and go with our Chipotle Flakes.

We carry the harder to find Chipotle "Meco" Chiles and the Chipotle "Meco" Chile Powder. You’ll also find a nice selection of chile powders and chile flakes.

** This product is certified kosher.

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Nutritional Information
Serving Size 1 Teaspoon, Amount Per Serving: Calories 15, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb.4g (1% DV), Dietary Fiber 1g (5% DV), Sugars 2g, Protein <1g (1% DV), Vitamin D 0mcg (0% DV), Calcium 30.42mg (2% DV), Iron 0.0558mg (0% DV), Potassium 4577mg (100% DV) Percent Daily Values DV) are based on a 2,000 calorie diet.