Chipotle chiles (Capsicum Annuum) are made from the familiar jalapeno pepper. The Jalapeno chiles are smoked during the drying process. Chipotle Moritas differ from the Brown Chipotles, in that the Brown Chipotles are the green (unripened) jalapenos and the Moritas Chiles are the red, fully mature chipotles. Full ripening gives these Morita Chiles a unique, medium hot, slightly 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.
Dried Chipotle Chiles.
It is suggested that you first either rinse the peppers with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.
Often also spelled Chilli, Chille.
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