Chipotle chiles originated in Mexico as a way to preserve jalapeno peppers. These flavorful chiles are slowly smoked over a natural wood fire until they are infused with an incredible smoky flavor and are completely dried. They can then be ground into a chipotle powder that can easily be used to add a spicy flavor any food, or be added too many dishes whole dishes whole for flavor.

Chipotle chiles are almost exclusively produced in Mexico.

Other Chilies:

Ancho Chile Powder

Bhut Jolokia

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Guajillo Powder

Habanero Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Pasilla Powder

Sannam Peppers

Other Spices:

Annatto Seeds

Bay Leaves

Cinnamon

Coriander, Whole

Cumin Seed

Garlic, Ground

Mexican Oregano

Onion, Ground

Peppercorns

Sea Salts

Turmeric

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Chipotles in adobo are regular morita chipotle chiles that have been Hydrated in a tomato based sauce and canned. Many recipes in recent years have started calling for chipotles prepared in this way or even just a few tablespoons of the adobo sauce the peppers are packed in..

In Mexico this product is often called "chiles chipotles adobados". These canned chiles are convenient for having in the pantry, but you can also make your own. Recipe below.

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Dried chipotle chiles can easily be reconstituted by soaking them in warm liquid for just a few minutes. They can then be easily diced, minced, pureed or substituted whole for chipotle in adobo (See recipe below). Chipotle chiles can also be stemmed, seeded, toasted and placed into a food processor or spice mill to make a super fresh chipotle chile powder.

Adding Just the Flavor: For some recipes you may not want to add the whole pepper, but just its smoky flavor and heat. To unleash fully the chipotle chile peppers heat slice the pepper from just below the stem all the way through the tip. Discard any loose seed and add to your favorite recipes .To add just a little heat put small slits into the chipotle pepper before addition. Add chipotle chile peppers whole to add a nice smoky chile pepper flavor with just a little bit of heat. Remove the chipotle pepper just before serving.

Chipotle in adobo: This preparation of chipotle chile peppers in tomato sauce has become a popular ingredient in many recipes in recent years. It is easy to make your own: In a sauce pan place ten chipotle chiles with their stems and seeds removed and cut in half, two cup water, 1/4 cup apple cider vinegar, 1/4 cup diced onion,  one cup ketchup, three cloves crushed garlic, one bay leaf, 1/4 teaspoon salt,  1/4 teaspoon Mexican oregano, 1/4 teaspoon ground cumin, a pinch of cinnamon and black pepper. Simmer on the lowest setting until sauce is reduced to one cup, about 1-1/2 hours.  Remove the peppers, bend the sauce and can or store in the refrigerator.

Chipotle Poppers: These spicy appetizers are not for the faint of hearted. Soak the desired number of whole chipotle chile peppers in just enough warm liquid to cover them. When the peppers just become pliable use a knife to cut slits all around the base to the stem and pull it away from the rest of the pepper. Carefully remove as much of the seeds and vain material as possible. Stuff the chipotle poppers with a melting cheese and bake in an oven at 300°F just until the cheese is melted, about ten minutes. Sever these fiery poppers with sour cream or crème fresh and a cold drink.

 

Chipotle, pronounced chee-POTE-lay, are made by slow smoking and thus drying jalapeno peppers, typically it takes ten pounds of fresh jalapeño peppers to make one pound of dried chipotle chiles. The jalapeno's flavor is especially brought out and complemented by smoking. This is why they are the most popularly smoked chile peppers with a sharp, intense, lingering heat and rich smoky chile flavors. The name jalapeno is a variation of the name of a Mexican town that became associated with these spicy peppers, Jalapa.
 

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