Dried Chipotle Chile Peppers
Inventory, 5 lbs : 2.08
This item was last sold on : 05/31/23
Dried Chipotle chile peppers are small, shriveled peppers, averaging 5 to 10 centimeters in length, and have a compressed and wrinkled, slightly tapered shape. The skin is semi-thick, dry, brittle, and leathery, sometimes showcasing a pliable consistency. Dried Chipotle chile peppers also range in color from dark red-purple to a dusty brown-grey hue, depending on the pepper, degree of ripeness, and length of time the pepper is smoked. Dried Chipotle chile peppers have a distinctly earthy, smokey, and slightly sweet flavor with fruity, grassy, chocolatey, and tobacco-like nuances. The peppers also have a moderate spice that builds intensity, slowly fades, and diminishes into a pleasant, savory aftertaste.
Dried Chipotle chile peppers are available year-round.
Chipotle chile peppers, botanically classified as Capsicum annuum, are dried, smoked peppers belonging to the Solanaceae or nightshade family. The name Chipotle translates from the Nahuatl word “chilpoctli” to mean “smoked chile pepper” and is used to describe the process of drying chile peppers through smoking. The most common pepper dried for Chipotle peppers is red jalapeno chile peppers, but in Mexico, other peppers are also used, including serrano and huachinango. The two main types of Chipotle chile peppers sold in commercial markets are morita and meco. Morita peppers are jalapeno peppers that have been left on the vine to fully ripen and are later harvested and smoked until they develop a soft, dry, and leathery consistency. The pepper’s name translates to mean “small mulberry,” and acquired this name from its dark, red-purple, burgundy hue, often sold in the United States. Meco peppers are the most popular Chipotle chile pepper in Mexico and are ripened jalapenos smoked for extended periods, developing a grey-tan hue and a brittle, powdery texture. Chipotle chile peppers are traditionally smoked over cherry, apple, oak, or hickory wood, and it takes approximately ten pounds of jalapeno peppers to produce one pound of Dried Chipotle chile peppers. The dried peppers have a moderate spice, ranging from 5,000 to 10,000 SHU, and are sold whole, ground, or soaked and canned in vinegar-based sauces.
Dried Chipotle chile peppers are an excellent source of vitamin C to strengthen the immune system, vitamin A to maintain healthy organ functioning, and fiber to regulate the digestive tract. The peppers also provide potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the blood, and lower amounts of manganese, magnesium, and folate. In addition to vitamins and minerals, Chipotle chile peppers contain capsaicin, a chemical compound that triggers the brain to feel the sensation of heat or spice. Capsaicin has been shown to have anti-inflammatory properties and can help aid in digestion.
Dried Chipotle chile peppers are a versatile ingredient widely used in traditional Mexican and Tex Mex cuisine, favored for their smokey, earthy, fruity, and subtly grassy taste. The dried peppers can be ground into a powder, rehydrated and pureed, or rehydrated and diced, incorporated into both sweet and savory dishes. Once reconstituted, the pepper’s stem and seeds are removed, and the flesh is blended into sauces, glazes, and marinades. Chipotle chile peppers have a deep, smokey flavor well suited for chile pastes, moles, hot sauces, and barbeque sauces, and the sauces can be used to flavor tacos, roasted meats, and rice bowls. Rehydrated peppers can also be incorporated into casseroles, bean dishes, dips, and salsas, or they can be diced and stirred into stews, chiles, and soups. In Mexico, rehydrated Chipotle chile peppers are traditionally stuffed with mild cheese and fried in a famous Christmas dish. Dried Chipotle chile peppers can also be ground into powder or flakes and sprinkled over vegetable dishes, meats, or any recipe calling for peppers. When preparing, the dried peppers can be lightly toasted to enhance their flavor, and once freshly ground, the powder can be mixed with oregano and garlic, creating a savory spice mix. Chipotle chile powder can also be folded into brownie and cake batter or used to flavor tomato-based cocktails. Dried Chipotle chile peppers pair well with meats such as pork, beef, and poultry, seafood including fish, shrimp, and scallops, honey, lime, potatoes, tomatoes, and herbs such as cilantro, oregano, sage, and parsley. Whole, Dried Chipotle chile peppers will keep 1 to 2 years when stored in a cool and dry place away from direct sunlight.
Smoked Chipotle chile peppers are commonly sold in commercial markets in adobo sauce, known as Chipotles en adobo. The name adobo is derived from the Spanish word “adobar,” meaning “to marinate,” and the vinegar-based mix was once used as a form of food preservation. Over time, variations of adobo were made throughout Spain in the 16th and 17th centuries, and the sauce was later introduced to Mexico, where Chipotle chile peppers became a choice ingredient incorporated into the mixture. In the present day, Chipotles en adobo is generally comprised of vinegar, garlic, bay leaves, brown sugar, onions, oregano, and tomatoes blended into a sauce with rehydrated Chipotle chile peppers. The peppers can sometimes be found in softened pieces, pureed completely, or canned whole, and impart an earthy, spicy, smokey, and decadent taste. Adobo sauce is a favored flavoring throughout Mexico, utilized as a meat marinade, sauce for main dishes, flavor enhancer for dips, or as a rich condiment. The sauce is also valued for its ability to be frozen for extended use.
Chipotle chile peppers were traditionally made throughout Mesoamerica and have been utilized as a culinary ingredient since ancient times. Fresh jalapeno peppers were a staple crop of indigenous peoples throughout Mexico, but the fleshy peppers were prone to rot when left to naturally dry in the sun, preventing the peppers from being stored long term. Over time, the art of smoking meats and vegetables was discovered, a process that removed moisture, allowing food items to be stored for extended periods. Jalapenos were a favorite pepper for smoking as the peppers developed an enhanced flavor. The Aztecs smoked jalapenos near Xalapa, Mexico, preparing them as a food source for scarce crop seasons. Eventually, they introduced the dried peppers to the Spanish and Portuguese explorers, who brought the peppers back on their return voyages to Europe. Today Dried Chipotle chile peppers are still produced in Mexico, specifically Chihuahua, Veracruz, Sinaloa, and Oaxaca, and on a smaller scale in South New Mexico and Texas. Chipotle chile peppers are sold through distributors, select grocers, Mexican markets, and online retailers.
Restaurants currently purchasing this product as an ingredient for their menu.
|Alejandra's Cocina||Carlsbad CA||858-500-5075|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Izakaya Maize/Rabih Sus||La Mesa CA||619-395-6383|
|Fish 101 Cardiff||Cardiff CA||619-753-7139|
|Convention Center Shell||San Diego CA||619-954-3063|
|La Dona (Bar)||San Diego CA||858-352-8134|
|Fish 101||Encinitas CA||760-943-6221|
|Carte Hotel||San Diego CA||619-365-1858|
|Viewpoint Brewing Co.||Del Mar CA||858-205-9835|
Recipes that include Dried Chipotle Chile Peppers. One is easiest, three is harder.