Chipotle - Chipotles are dried jalapenos.
Common Name and Species
Chipotles are made by smoking ripe red jalapenos until completely dry. Chipotle (Jalapeno) peppers are cultivars in the species Capsicum annuum.
Origin and History
Most cultivars of the genus Capsicum originated in Peru and its immediate environs. But smoked chile peppers had their origin in the ancient civilizations of Mesoamerica. Certain varieties of fleshy chile peppers, now called jalapenos (jalapeņos), would not dry properly in the sun. Their thick flesh would rot first. However, they could be preserved by the process known as smoke-drying. Some sources suggest that it is the green or unripe jalapeno that is smoked to make chipotles but that is incorrect. Jalapenos that are smoked while still green are called: jalapeno chico and are usually culls from the fresh market that need to be preserved, and the smoke-drying process obscures any blemishes.
Description
- Chipotle:
- Chipotles are made by slowly smoking fresh, ripe (red) jalapeno chile peppers over the dried foliage of the chile pepper plant until they are completely dried out.
- Chipotles are reddish brown in color, wrinkled, tapered, and measuring about 2 1/2 inches long and 3/4 inch wide.
- Chipotles are extremely hot (40,000 to 60,000 SHU) with a wonderful toasted, smoky earthy flavor with overtones of coffee but with a real chile pepper finish.
Commercial cultivation - Zones and Regions
While jalapenos are grown world-wide in both the tropics and temperate zones, true chipotles are only produced in Central America - mostly in Mexico. Moritas - similar to chipotles but not as thoroughly smoked, are what we actually get North of the Rio Grande.
How Used or Sample Recipe
Use chipotles in a Salsa Roja for extra heat and flavor - but then you have a Salsa Chipotle. You can also use chipotles in a Salsa Roja, in barbecue sauces and anywhere else you want that incredible smoky, hot chipotle flavor.
Additional Resources
- For additional information
- about Chipotle including medicinal uses and a list of reference materials
- about chile peppers in the kitchen
- Check it all out in Chile Pepper Magazine.