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Dried Morita Chile Pepper
Inventory, 5 lbs : 1.94
This item was last sold on : 11/25/20
Dried Morita chile peppers are approximately three to five centimeters long and have a soft shiny skin that ranges from dark red to brown. The mild smoking process they are exposed to maintains their subtle fruity characteristic while enhancing a rich tobacco and chocolaty aroma. Considered a medium-hot chile, the Morita comes in at 5,000 - 10,000 SHU (Scoville Heat Units).
Dried Morita peppers are available year-round.
Dried Morita chile peppers are a variety of Capsicum annuum that are almost synonymous with chipotles. They are a red-ripe jalapeno pepper that has been smoked, but the main difference is that dried Morita chile pepper is smoked for less time, leaving it softer and retaining a modest fruity flavor. They are sometimes called Blackberry chile, Chipotle Colorado, Mora chile, or Black Dash red chile.
Dried Morita chile peppers contain iron, thiamine, niacin, magnesium, riboflavin and vitamins A, B and C. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
The smoky flavor profile of dried Morita chile peppers make them perfectly interchangeable with chipotles. They are the preferred chile for making salsa seca, or “dry salsa”, a condiment similar to gremolata. Combine fried peanuts, sesame seeds and garlic with the toasted dried Mortitas and season with salt and lime. The smoky and nutty salsa compliments rich fatty meats, especially those that have been braised and benefit from the added textural element.
Morita pepper in Spanish means "pepper black berry", it is called this because of its dark color and similar appearance to a blackberry.
Morita chile peppers are native to the northern regions of Mexico and were commonly used by the Aztec people. Today they are prevalent throughout the northern Mexican state of Chihuahua. This pepper is widely consumed in Mexico, however, the majority of its use takes place in Mexico City, Puebla and Veracruz.
Restaurants currently purchasing this product as an ingredient for their menu.
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|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
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|Kettner Exchange||San Diego CA||312-415-5455|
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Recipes that include Dried Morita Chile Pepper. One is easiest, three is harder.
|Off The Broiler||Cleveland Indians Chili|
|Homesick Texan||Frito Pie with One-Hour Texas Chile|