Chipotle "Morita" Chile Pods


Pronounced "chi-POHT-lay" Chipotle peppers are indigenous to Mexico and they've become almost synonymous in this country with our fairly recent infatuation with “chiles”. Chiles immediately bring to mind their heat, but many chiles may also be a bit mild while adding a deliciously subtle flavor to many dishes when used in correct amounts. Chipotles are actually fully ripened and then smoked dried jalapenos (Capsicum annuum).

For each pound of dried Chipotles it started out as 10 pounds of fresh jalapeno peppers. The end result is a dark brown to black colored, wrinkled pepper.

There are approximately 9 chiles per ounce.

A true chile head knows that not all Chipotles are created equal. There are actually two types of Chipotle chiles found in the US. The more common is the Chipotle “Morita” and the harder to find (and the one that serious chile lovers believe is better quality) smoked jalapeno that’s called the Chipotle “Meco”. The more common variety of smoked jalapenos is usually referred to as just “chipotle chiles”. This chile is typically the variety known as Chipotle “Morita” which translates to "little blackberry" in Spanish. Both the "Meco" and the "Morita" are smoked jalapenos.

There are some not so subtle differences between the two – the "Morita" style jalapeno is harvested when it is still green, while the "Meco" variety is harvested when the jalapeno has fully ripened to a rich red color. The "Meco" tends to be larger than the "Morita" and is also smoked about twice as long. This makes them less leathery and pliable than the "Morita." But, this does give the Meco a smokier, more intensely rich flavor than the "Morita". Chipotle Morita chiles are produced in Northern Mexico, while the Chipotle Mecos are typically grown in Central and Southern Mexico.

Chipotles date back to before the Aztec civilization and originated in the region of Mexico that today is northern Mexico City. Chile historians believe that the Aztecs first smoked jalapeno peppers because the fleshy, thick jalapeno was difficult to dry and tended to rot. This "smoke drying" process was initially used for drying meats but the Aztecs found that smoking allowed the chiles to be stored for a long period of time.

Originally, Chipotle chiles were most commonly used to flavor salsas, stews and soups but now this popular flavor has found its way into everything from fried chicken to chips.

Chipotle chiles are excellent with beef, chicken and pork chops and one of our favorite recipes is Sweet Potato Shepherds Pie.

Your recipe may call for the chipotle chiles to be lightly toasted (or roasted) and this really brings out the flavor in them. We have also had some recipes calling for them to be lightly fried in oil or even burnt black.

You can rehydrate them by soaking in hot water for about 20 minutes.

These chiles have a smoky, somewhat sweet chocolaty aroma and flavor. And these whole Chipotle chile peppers are considered a medium heat chile and come it at 5,000 - 10,000 SHU (Scoville Heat Units).

For a more subtle heat you can remove the seeds and stems prior to using.

This particular Chipotle is considered a Chipotle "Morita" Chile.

We also carry a variety of other dried peppers – Habanero Chiles, Ancho Chiles, Pasilla Chiles, Birdseye Chiles, Guajillo Chiles, Aji Amarillo Chiles, Cascabel Chiles, California Chiles, New Mexico Chiles and the world's third hottest pepper the Ghost Chile.


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If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.

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