Description
Chipotle Morita chiles, which are the most common variety of chipotle chiles, are jalapeño peppers that have been smoked and dried while still green. They have a robust smoky aroma and a medium heat level, ranging from 12,000 to 26,000 on the Scoville scale. They are hotter than Guajillo chiles, but milder than Chiles De Arbol.
The use of chipotle chiles is said to date back to the time of the ancient Aztecs, in central-southern Mexico. In fact, the name “chipotle” stems from “chilpoctil,” meaning smoked chile. A very popular ingredient in South American and Tex-Mex cuisine, Chipotle Morita chiles are found in many staple dishes, from chili to enchiladas to carne adobada, and of course in BBQ.
To maximize the flavor of dried chilis, dry toast them in a hot skillet until fragrant, then cover them in hot water for at least 10 minutes to rehydrate – be mindful of the spicy fumes that this step might generate, so either do this outside, under a stove hood, or near an open window. Now the chiles are supple and ready to be destemmed and de-seeded (removing the seeds is optional and only if you want to minimize the spiciness), then either pureed or chopped, depending on the recipe. You can skip the rehydrating step and add the toasted and de-stemmed chiles directly to any dish with a good amount of liquid, like chili, stews, or soups. Naturally vegan and gluten-free.
1 oz net weight.
