in.gredients

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.

    Jared

    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.

    PEPPERMEISTER!

    January 13, 2012 at 10:01 pm


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