Chipotle Morita

Heat 4/10

3.000 to 10.000 on the Scoville scale

Chipotle, also known as chilpoctle or chilpotle, is a dried and smoked preparation of jalapeño pepper. It is found in many varieties of sauces and dishes of Mexican cuisine. The chipotle takes its name from the Nahuatl chilpoctli, or pochilli, of the chilli and poctli (smoked) roots.

It is a chilli used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and South western dishes.

It comes in different forms, such as chipotles en adobo (stewed in adobo sauce).

A chipotle's heat is similar to that of the Espelette pepper,.

The jalapeños are kept on the bush to ripe as long as possible.

When they are deep red and have lost much of their moisture, they are picked to be made into chipotles.

They are moved to a closed smoking chamber and spread on metal grills,

Chipotles are purchased in numerous forms: chipotle powder, chipotle pods, chipotles en adobo in a can, concentrated chipotle base and wet chipotle meat marinade.

Chipotles are a key ingredient to many dishes in Mexican cuisine.

Chipotles have spiciness and a distinctive smoky flavor. The flesh is thick, so the chillies are usually used in a slow-cooked dish rather than raw. Whole chipotles are added to soups and stews and in the braising liquid for meats.