Chipotles

Chipotles are jalapeño peppers that have ripened to red, are harvested, and then smoke-dried. The smoking process imparts a distinct smoky flavor and a medium level of heat, making chipotles a common ingredient in Mexican and Mexican-American cuisine.

Chipotles are available in several forms. Whole dried chipotles are rehydrated and used directly in sauces, stews, and chiles. Ground chipotle powder provides a convenient seasoning with a smoky kick. Chipotle peppers in adobo are canned peppers in a tangy, spicy sauce that combines peppers with vinegar, tomato, and spices; this form is widely used to flavor meats, sauces, and soups. Chipotle paste is another ready-to-use product. Culinary applications include marinades, barbecue sauces, chili, and enchilada sauces.

The name chipotle comes from the Nahuatl word chīlpoctli, meaning smoked chili pepper. Chipotles are typically made from jalapeño peppers and are produced in Mexico and parts of the southwestern United States, though they are sold globally in dried, powdered, or canned forms. The flavor ranges from smoky and earthy to moderately hot, depending on preparation and variety.

Storage and preparation: dried chipotles should be kept in a cool, airtight container away from light; they can be rehydrated by soaking in hot water. Ground chipotle powder should be stored in a sealed container in a cool place. Opened chipotle in adobo should be refrigerated and used within a few weeks. Nutritionally, they contain capsaicin and vitamin C to a limited extent and may be high in sodium in canned preparations.