Chipotle: A Pepper Defined

with 2 comments

Chipotle mayo, chipotle salsa, chipotle barbecue sauce – if you find the word “chipotle” in front of a dish, it probably implies that you’re in for a smokey, spicy, full-bodied kind of flavor. Chipotle has made it’s way in to the main stream of spicy food flavorings over the last decade or two – and rightfully so. It’s quite delicious. But, well…what is it exactly?

Pronounced “Chee-POAT-lay,” this dark red or brown dried chili pepper’s actually a jalapeño that’s been slow-smoked for hours in a smokehouse or on a low-heat grill. Fresh, green jalapeños can be used, but often Chipotles are made from fully-ripened red jalapeños. The tradition of Chipotle pepper making originated in Mexico and they’re commonly used in Mexican (and Mexican-American) cuisine to flavor sauces, soups, and a large variety of other dishes.

(image: Tangled Noodle)

Written by jmalsky

January 13, 2012 at 4:53 pm

2 Responses

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  1. Chipotle is my favorite and I use it in just about everything I cook (and keep a bottle of it on me to add to dishes). I’ve been using it for a fairly long time and haven’t got tired of it. It’s particularly tasty in southwest style egg tacos, chili, hamburgers, sprinkled over corn, etc.


    January 13, 2012 at 5:31 pm

  2. I really like chipotle as more of an ingredient than a main flavor. It has great smokiness and above average heat that I love. I buy dried morita chiles from my local grocery shop (in the mexican food section). I roast them a bid and grind them to make chipotle flavored flakes. Morita chiles are essentially clack and red chipotle chiles that are not soaking in adobo sauce.


    January 13, 2012 at 10:01 pm

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