Chipotle Peppers


Chipotles are smoked jalapeño peppers. The native peoples of Mexico developed the method of smoking to preserve the chiles because, unlike other peppers, jalapeños don't dry well naturally due to their waxy skin. Water gets sealed inside and they tend to rot rather than dry. Chipotles are often stored "en adobo" which is a process of soaking them in vinegar, which reconstitutes them and creates a sauce.
The spicy and smoky flavor goes well with meats and has become very popular as a sauce when mixed with mayonnaise in restuarants in the United States.


Other names: Smoked Jalapeños, Chipotles
Translations: Chipotle pipari, Chipotle πιπέρια, [شبوتل] الفلفل, Piments chipotle, チポトレペッパーズ, Chipotle 페퍼스, Chipotle פפרז, Chipotle मिर्च, Chiles Chipotle, 的Chipotle辣椒, Цхипотле Паприка, Chiles Chipotle, Chipotle Пепърс

Physical Description

Dry: hard, brittle and tough, dark wrinkled exterior. Re-hydrated: soft, pliable, squishy.

Colors: Red, black, sometimes with tan stripes

Tasting Notes

Flavors: Spicy, Smokey
Mouthfeel: Soft, Creamy, Pungent, Hot, Spicy
Food complements: Stewed or seared meats, Tomatoes, Tamatillos, Onion, Cilantro
Wine complements: Red wine, White wine
Beverage complements: Light beer, Tequila cocktails, Sangria, Tequila

Selecting and Buying

Buying: Chipotles are sold in a number of formats:

-Whole dried
-Canned in "adobo," which is essentially a form of reconstituting and pickling with vinegar
-In a variety of sauces.

The wet (sauce/adobo) varieties are the easiest use.

Preparation and Use

If dry, chilies should re-hydrated before use. Submerge in a dish of warm water or vinegar and weigh down with another dish so they remain submerged for about 20 minutes. When they are soft and pliable, they are ready to use. They can be toasted dry before hydrating to bring out more capsaicin and deepen flavor.

Take caution when cooking with canned chipotle peppers. Heating them directly on the stove can cause them to release fumes similar to pepper spray. It's best to coat food with chipotle once it has been cooked.

Conserving and Storing

Store in airtight container in pantry. Keeps very well. If re-hydrated and canned, refrigerate after opening and use within 1 week.



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